Blueberry Lemon Sorbet
This blueberry lemon sorbet is a refreshing, dairy-free summer dessert made with juicy blueberries and fresh lemon. Light, tangy, and naturally sweet, this easy homemade sorbet is perfect for hot days and healthy sweet cravings.
Ingredients
- 3 cups fresh or frozen blueberries
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3/4 to 1 cup granulated sugar adjust to taste
- 1/2 cup water
Instructions
- Rinse blueberries and remove any stems.
- Zest and juice the lemons.
- In a saucepan, combine water and sugar over medium heat. Stir for 3–4 minutes until fully dissolved, then let cool.
- In a blender, combine blueberries, lemon juice, lemon zest, and cooled syrup.
- Blend until completely smooth.
- Optional: Strain through a fine mesh sieve for a smoother texture.
- Pour into an ice cream maker and churn for 20–25 minutes until soft sorbet consistency.
- Without ice cream maker:
- Pour mixture into a shallow dish and freeze.
- Stir every 30 minutes for 2–3 hours to break ice crystals.
- Transfer to a freezer-safe container and freeze for 2–4 hours until firm.
- Let sit at room temperature for 5 minutes before serving.
Notes
- Use enough sugar to maintain a smooth, scoopable texture.
- Always make a simple syrup for even sweetness.
- Balance lemon carefully to avoid overpowering flavor.
- Straining improves texture but is optional.
- Let sorbet soften slightly before scooping.