How to make crazy good homemade blueberry sorbet with just three ingredients.
You know when you discover a “secret” recipe for making X, Y or Z and turns out it’s actually way, way better than you expected? This blueberry sorbet is one of those.
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.
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) mouth puckering and super-sour and B) unbearably bitter from all that 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.
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? You guessed right.
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 you like (strawberries, raspberries, blackberries or a mix). 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 lemon blueberry sorbet
Yield 1 1/2 quarts
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.
Make other berry-flavored sorbets using an equal amount of strawberries, raspberries or blackberries instead of blueberries.
- 1 lemon
- 1 2/3 cups sugar
- 2 pounds blueberries (fresh or frozen)
- 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 smooth. 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.
Adapted from a recipe in the Italian Country Cookbook.