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
- 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.