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.
22 thoughts on “Lemon Blueberry Sorbet”
I used lime (didn’t have lemon) and added fresh mint from garden, no sweeteners. Light and refreshing on a blisteringly hot day.
I made this today and we loved it! Followed the recipe pretty closely except the berries weren’t frozen. I poured the blended mixture in individual small bowls and put them in freezer for about 30 mins. They set up and were perfectly chilled! We are adding this to our favourite desserts – one other being chocolate chia seed mouse.
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.
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.
YUM I love the idea of adding ginger to this. Well done!
Wow – just look at that color!
I mean – just look at that color!
Wow! It tastes good just from the photo!
I know right — it’s unreal! <3
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?
You could use that, but I tend to avoid artificial sweeteners and prefer raw honey or pure maple syrup.
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
Comments are closed.