Lemon Blueberry Sorbet

A genius recipe for how to make lemon blueberry sorbet without an ice cream maker. The perfect healthy treat for summer!

Lemon Blueberry Sorbet | 4 ingredients until lemon blueberry goodness! A genius recipe for how to make blueberry sorbet without an ice cream maker. The perfect healthy treat for summer! | A Sweet Pea Chef

Hello there, friends!  I wanted to share a DELICIOUS blueberry 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.

A genius recipe for how to make blueberry sorbet without an ice cream maker. The perfect healthy treat for summer!

And then I froze them!Fresh blueberries placed on a rimmed baking tray lined with parchment paper, ready to be frozen to make lemon blueberry sorbet

Is Lemon Blueberry Sorbet Healthy?

Then, I started thinking of all the ways I could make this simple recipe a healthy one, too. So 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, this blueberry sorbet recipe just got better and better.

Not only is this blueberry sorbet light, fresh and healthy, it’s also low-sugar and full of antioxidants from the blueberries.

Step by step photos of how to make lemon blueberry sorbet in a blender, first by adding all the ingredients together and then by pulsing it until they are all well combined

Spoonful of lemon blueberry sorbet mixture, after having been processed in a food processor

How Long Does it Take to Freeze Lemon Blueberry Sorbet?

Oh — and, did I mention this lemon blueberry sorbet is incredibly easy to make, too?  Just freeze the blueberries for 4-5 hours, or overnight, and you’re practically there.  Then, when I’m ready to make the blueberry sorbet, I use my I use my trusty food processorOpens in a new tab. (because I’m totes in love), but you could also use a heavy-duty kitchen blender.

Taste and serve immediately or you could freeze for an hour or so to get a harder consistency.

Seriously.  It’s that easy.

Three scoops of lemon blueberry sorbet, placed in a bowl and garnished with fresh blueberries and thin lemon wedges

Try it out soon and have a cold, sweet, and healthy treat this summer.

Close up of lemon blueberry sorbet served in a bowl, ready to be enjoyed

If you’re on the lookout for more tasty sweet treats like this lemon blueberry sorbet, check out my:

All good.  All good for you.  All perfect for Summer!

Lemon Blueberry Sorbet

 

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on InstagramOpens in a new tab.! I LOVE seeing what you come up with. Enjoy!

5 from 3 votes
Lemon Blueberry Sorbet Square Recipe Preview Image
Lemon Blueberry Sorbet
Prep Time
4 hrs
Cook Time
15 mins
Total Time
4 hrs 15 mins
 
Try this super easy, low-sugar and healthy Lemon Blueberry Sorbet to beat the heat this summer.
Categories: Clean, Healthy, Ice Cream, Sorbet
Difficulty: Easy
Keyword: blueberry sorbet, blueberry sorbet recipe
Servings: 4
Calories: 98 kcal
Author: Lacey Baier of A Sweet Pea Chef
Ingredients
  • 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
Instructions
  1. Line a rimmed baking sheetOpens in a new tab. with parchment paper.
  2. 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.
  3. Place the blueberries into the freezer and freeze overnight or for at least 4-5 hours to get them fully frozen.
  4. When ready to make the sorbet, add the frozen blueberries to the bowl of a food processorOpens in a new tab., followed by the raw honey, fresh lemon zest, freshly squeezed lemon juice, and the water.
  5. Process the mixture until the blueberries become crumbly, pressing down the mixture with a spatula as needed.
  6. Continue to process until the mixture becomes more smooth and evenly processed.
  7. Once everything is smooth, taste for sweetness, and add additional honey as needed.
  8. You can serve this sorbet immediately or transfer it to an air-tight container and freeze for a couple hours for a harder consistency.

Recipe Video

Nutrition Facts
Lemon Blueberry Sorbet
Amount Per Serving
Calories 98 Calories from Fat 4
% Daily Value*
Fat 0.4g1%
Sodium 2.5mg0%
Carbohydrates 25.5g9%
Fiber 2.8g11%
Sugar 20g22%
Protein 0.9g2%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: This post contains affiliate links for the kitchen item(s) I use frequently and highly recommend.

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

21 thoughts on “Lemon Blueberry Sorbet

  1. Pingback: 42 Sumptuous Sorbet Flavours You Will Absolutely Love - Uncle Mike's Ice Cream
  2. I used lime (didn’t have lemon) and added fresh mint from garden, no sweeteners. Light and refreshing on a blisteringly hot day.

  3. Pingback: Blueberry Gin Sorbet - Home Cooks Classroom
  4. 5 stars
    This is fabulous! I live in Ohio and the blueberries are really good right now. I had already frozen some, so I threw it all
    together and whipped this dessert up in 5 minutes! Delicious, healthy and quick! Thank you for the great recipe.

  5. 5 stars
    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.

  6. 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.

  7. 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!

  8. 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!

      1. 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.

  9. 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

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