Hello there, friends! I wanted to share a DELICIOUS sorbet recipe with you that has seen so many changes and variations in our home over the past few years.
You see…it started as a lemon sorbet. Yum? Yes, but needed something more…
So I added fresh blueberries.
And then I froze them!
Then, I removed the granulated sugar and used honey. Then I changed that to raw honey – and less of it (because, you know, that whole sugar thing I talk about).
Then, I blended it.
With each new variation, it just got better and better.
Not only is this sorbet light, fresh and healthy, it’s also low-sugar and full of antioxidants from the blueberries.
Oh — and, did I mention it’s incredibly easy to make, too? Just freeze the blueberries and you’re practically there. I use my trusty food processor (because I’m totes in love), but you could also use a heavy duty kitchen blender.
Seriously. It’s that easy.
Try it out soon and have a cold, sweet, and healthy treat this summer.
If you’re on the lookout for more tasty sweet treats like this lemon blueberry sorbet, check out my:
- Cantaloupe Sorbet
- Fresh Peach Frozen Yogurt
- Strawberry Frozen Yogurt
- 3 Ingredient Orange Creamsicles
- Banana Ice Cream
All good. All good for you. All perfect for Summer!
Lemon Blueberry Sorbet
- 3 cups fresh blueberries
- 2 tbsp raw honey plus more for added sweetness
- 3 tbsp freshly squeezed lemon juice 1 lemon
- 1 tsp lemon zest grab the zest before juicing the lemon
- 1/3 cup water
- Line a rimmed baking sheet with parchment paper.
- Pour the rinsed blueberries out onto the parchment paper and separate as much as possible. You may need to remove some stems from a few of the blueberries.
- Place the blueberries into the freezer and freeze overnight or for at least 4-5 hours to get them fully frozen.
- When ready to make the sorbet, add the frozen blueberries to the bowl of a food processor, followed by the raw honey, fresh lemon zest, freshly squeezed lemon juice, and the water.
- Process the mixture until the blueberries become crumbly, pressing down the mixture with a spatula as needed.
- Continue to process until the mixture becomes more smooth and evenly processed.
- Once everything is smooth, taste for sweetness, and add additional honey as needed.
- You can serve this sorbet immediately or transfer it to an air-tight container and freeze for a couple hours for a harder consistency.
Disclaimer: This post contains affiliate links for the kitchen item(s) I use frequently and highly recommend 🙂
This post was last updated on July 26, 2016 to include a new recipe video and images.
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Another fabulous recipe! I just happened to find a bag of blueberries in the bottom of my freezer that I needed to use! I substituted a ginger syrup (from The Ginger People) for the honey and added some chopped candied ginger instead of the lemon zest. Very yummy and just the right bit of “summer” to hang on to, now that it’s fall.
Wow – just look at that color!
I mean – just look at that color!
Wow! It tastes good just from the photo!
Do you have the carbs per serving/serving size for this? My son is diabetic, and it would help greatly. Yes, I could figure it out…but didn’t know if you had that info handy? Thanks! We are looking forward to trying it.
I’m sorry, Carolyn, but I do not. I’d love to offer nutritional info on my recipes but don’t currently.
Honey was much too overpowering.. all I taste … next time i will use simple syrup …
Hi John. Let me know what you think using a simple syrup. Sorry you didn’t enjoy the honey.
What about a little stevia?
I made this recipe and I love it!! Thanks a lot.
Yay! You’re very welcome 🙂
All I have to say is “wow”! I just made your recipe and I am shocked at how good it tastes! I have an ice cream maker, but I decided to not use it for this recipe. It still turned out great after an overnight freeze and defrosting it for 30-45 minutes! Thank you for sharing!
Hi Lacy, although I am going to try your low sugar sorbet recipe soon I would love to know whether you have any suggestions of how to adapt the recipes I already have to low sugar. I hate overly sweet sorbets and that stops me from making sorbets as I don’t know the quantity of sugar syrup, honey or whater I could use in order to make them less sweet but without becoming rock hard!
Hi there, unfortunately I don’t really have much experience on that matter. Fortunately, you can play around with the sweetness levels of sorbets and such before freezing. I wish you the best of luck!
Adding a teaspoon or so of vodka to your lower sugar mix will help keep it from freezing so hard. Alcohol freezes at a much lower point than water so it keeps it a little softer and such a small amount doesn’t affect the flavor.
I have my first batch of this sorbet in the machine right now, so I can’t comment on the finished product, but I have a feeling I’d like it better if I’d strained it first. The tastes I took while mixing are a little chunkier than I like.
I am 100% obsessed with your blog. I just finished making this and it was a total success! I don’t have an ice cream maker, but I used your other instructions. I will be doing a post on my blog soon about this, of course linking back to your recipe! This is my new favorite food blog, and I will be referring back to this very very soon. I bookmarked it! I look forward to see what other delicious recipe posts you have!! I have a huge sweet tooth, so I would love to see some dessert recipes! 🙂
All the best,
Classic Glam Blog