A genius recipe for how to make lemon blueberry sorbet without an ice cream maker. The perfect healthy treat for summer!
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.
And then I froze them!
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.
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 processor (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.
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
Lemon Blueberry Sorbet
*This post may contain affiliate links for products I use often and highly recommend.
- 3 cups fresh blueberries
- 2 tablespoon raw honey plus more for added sweetness
- 3 tablespoon freshly squeezed lemon juice 1 lemon
- 1 teaspoon lemon zest grab the zest before juicing the lemon
- ⅓ 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.