Desserts | Fruit

Easy Lemon Blueberry Sorbet

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How to make crazy good homemade blueberry sorbet with just three ingredients.

Easy Lemon Blueberry Sorbet

You know when you discover a “secret” recipe for making X, Y or and turns out it’s actually way, way better than you expected?

This blueberry sorbet is one of those recipes.

This intensely-flavored sorbet is based on just three ingredients: Blueberries, a lemon and some sugar.

No heating, cooking or syrup-making is necessary to make the base at all.

Don’t have an ice cream maker? Read on to learn how to make fresh berry sorbet without an ice cream maker.

How to Make Easy Blueberry Sorbet - with or without and ice cream maker

The simple “trick” to making this blueberry sorbet is that you use a whole, entire lemon — skin, flesh and all.

You might think that the result would be:

A) Super sour

B) Too bitter from the lemon pith.

But that’s not what happens.

Magically, when the lemon is chopped into pieces, pureed in a food processor with sugar and blended with the berries, the separate parts come together like they were born that way.

The sorbet has deep flavor — definitely lemony, but not at all bitter — and the lemon seems to amplify the essential flavors of the blueberries.

Easy Lemon Blueberry Sorbet

It’s a good thing this sorbet and I found each other right about now.

It’s right smack in the middle of summer and guess whose family ventured to the New Jersey Pinelands to pick 20 pounds of blueberries?

We’re loving the abundance of summer blueberries.

Aside from putting blueberries in just about everything, from this cool melon salad with cucumber and feta and my favorite easy morning oat muffins, I froze a bunch of them and experimented with frozen desserts.

This sorbet, adapted from a recipe from the River Cafe in London, came out a winner.

Try this sorbet with any kind of berry, like strawberries, raspberries, blackberries or a mixture.

It’s a great way to use up extra berries if you happen to have them, but the recipe works perfectly with frozen berries too.

Helpful tools for making blueberry sorbet:

  • It only takes a few minutes to mix up the sorbet base, but you’ll need a food processor to make a fine puree.
  • The finished sorbet has a little texture from the whole berries and lemon. If you like a smoother sorbet, just push the mixture through a strainer before freezing.
  • An ice cream maker churns the mixture into a smooth dessert, but you can make sorbet without one if you don’t mind a little hands-on work.

How to make sorbet without an ice cream maker:

  • Choose a shallow (less than 1-inch deep) metal pan and freeze it for at least an hour before making the recipe.
  • Follow the recipe to make the lemon-blueberry puree.
  • Pour the puree into the pan, cover tightly with plastic wrap and freeze.
  • Scrape the mixture with a fork every 30 minutes or so to break down the ice crystals, moving the sorbet from the edge to the center each time.
Easy 3-Ingredient Blueberry Sorbet

Easy Lemon Blueberry Sorbet

Familystyle Food
This incredibly simple lemon blueberry sorbet is intensely flavored and couldn't be easier to make — there's no need to make a syrup or cook the berries.  
Print Pin
4.8 from 5 votes
Prep Time 10 mins
Additional Time 4 hrs
Total Time 4 hrs 10 mins
Course Desserts
Cuisine Ice Cream
Servings 8 servings

Ingredients

  • 1 lemon
  • 1 2/3 cups (350 g) sugar
  • 2 pounds (1000 g) blueberries, fresh or frozen

Instructions 

  • Trim the ends off the lemon and cut in half. Remove the seeds and chop the lemon into chunks.
  • Puree the lemon and sugar in a food processor and puree until very smooth, about 1 minute. Transfer to a bowl.
  • Put the berries in the food processor bowl and puree, then stir into the lemon mixture until blended. 
  • If you want a smoother sorbet without bits of blueberry and lemon, push the mixture through a strainer. Otherwise, pour into your ice cream maker and freeze according to the directions of your machine.
  • Transfer to a container and store in the freezer until ready to serve.

Notes

How to make sorbet without an ice cream maker:
  • Choose a shallow (less than 1-inch deep) metal pan and freeze it for at least an hour before making the recipe.
  • Follow the recipe to make the lemon-blueberry puree.
  • Pour the puree into the pan, cover tightly with plastic wrap and freeze.
  • Scrape the mixture with a fork every 30 minutes or so to break down the ice crystals, moving the sorbet from the edge to the center each time.
Make other berry-flavored sorbets using an equal amount of strawberries, raspberries or blackberries instead of blueberries.
Adapted from a recipe in the Italian Country Cookbook.

Nutrition

Serving: 1g | Calories: 230kcal | Carbohydrates: 59g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 106mg | Fiber: 3g | Sugar: 53g | Vitamin A: 61IU | Vitamin C: 18mg | Calcium: 10mg | Iron: 1mg
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram!!

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Easy Lemon Blueberry Sorbet

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food!

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