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Blueberry Sorbet
Ingredients
- 5 cfresh or frozen blueberries
rinsed, stems removed and discarded
- ¼ csugar
- ¼ choney
- 1 tsplemon zest
- 1 tbsplemon juice
- salt
- fresh blueberries and sprigs of mint for garnish
Directions
- 1
Stir all ingredients together: Place the blueberries, sugar, honey, lemon zest, lemon juice, and salt in a large bowl. Stir to coat blueberries with the sugar. Mash with a potato masher.
- 2
Blend the blueberry mixture: Put the mashed blueberries into a blender and blend for a couple of minutes until smooth.
- 3
Run through a sieve: Place a sieve over a large bowl and working in batches, press the mixture through the sieve, using a rubber spatula. This will catch the tougher and larger pieces of lemon and blueberry peel.
- 4
Chill: Chill the mixture for at least an hour in the fridge. Then process following the directions of your ice cream maker. Eat immediately (the sorbet will still be a little soft) or freeze at least a few hours to help firm up before eating. Eat soon after making though, as the sorbet will get progressively harder the longer it stays in the freezer. Serve with a few fresh blueberries and a sprig of mint.
Blueberry Sorbet
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About this Recipe
Cool down with this refreshing homemade blueberry sorbet recipe. Made with fresh or frozen blueberries, a touch of honey, and bright lemon, this vegan and gluten-free frozen treat is bursting with natural berry flavor. With just 15 minutes of prep and simple ingredients, you can make this smooth, intensely blueberry dessert that's perfect for hot summer days or a light, guilt-free treat any time of year.