Blueberry Sorbet

Churned in an ice cream maker, this blueberry sorbet made with fresh berries, citrus, and homemade simple syrup makes the best frozen treat for picnics, holidays, and summer celebrations.

Why Make This Blueberry Sorbet Recipe?

During the summer months, I’m all about incorporating seasonal produce into my recipes. Peaches, strawberries, corn, summer squash. And of course, lots and lots of blueberries! Blueberry muffins, blueberry simple syrup, blueberry iced tea, blueberry galettes…you get the point. If I can find a way to work a fresh blueberry into a recipe, I probably will.

In warm weather, I’m also a big fan of chilled or frozen dessert recipes that I can make without turning on the oven—things like icebox cakes or homemade popsicles. And love making fruit sorbets, especially on super-hot days when I’m craving a lighter, healthier, and slightly less rich alternative to my homemade ice cream.

Made with lemons, blueberries, sugar, and water, this simple blueberry sorbet definitely fits the bill. This recipe requires absolutely no baking, and not much in the way of equipment aside from a good blender, a mesh sieve, and your trusty ice cream maker. You can keep the finished sorbet in the fridge for up to two weeks. Plus it’s dairy-free, vegan, and gluten-free, so it’s a good option for guests with different dietary preferences, too.

Blueberry Sorbet Recipe Ingredients

To make this blueberry lemon sorbet recipe, start by gathering the following ingredients:

• Granulated Sugar – To sweeten the sorbet, you’ll start by preparing a simple syrup from granulated sugar and water, then whisking it into the puréed blueberries.
• Blueberries – You’ll need about 500 grams (approximately 3 1/2 – 4 US cups) of blueberries. I prefer to make my sorbet with fresh berries, but frozen will also work. No need to thaw completely if starting from frozen, but make sure the berries are soft enough to blend into a smooth purée.

• Lemon – A touch of citrus cuts the sweetness of the berries and syrup.
• Alcohol – A small amount of rum or vodka prevents the sorbet base from solidifying in the freezer. If you omit the alcohol, be sure to allow more time for the sorbet to soften at room temperature before scooping.

Sorbet vs. Ice Cream

While homemade ice cream remains my first love, I also enjoy churning up fruit sorbets during the steamy summer months.

Made from fruit purée, granulated sugar, and water and frozen in an ice cream maker, sorbets feature a creamy, scoopable texture. Unlike ice cream, however, most sorbets are egg- and dairy-free, so they’re suitable for vegans or those following a dairy-free or plant-based diet.

You’ll find many types of fruit sorbets (raspberry, strawberry, and lemon are a few of the classic sorbet flavors) as well as non-fruit varieties like coffee or mint. There are also savory sorbets—think tomato, cucumber, or basil. I even spotted a few recipes for spicy jalapeño sorbet!

Straining the Puréed Blueberries

This blueberry sorbet recipe includes a straining step. Don’t skip it! Nobody enjoys crunchy sorbet, or getting blueberry seeds stuck between their teeth.

To strain, pass the blended berries through a fine mesh strainer, using a plastic bench scraper to push the purée through the mesh, like this:

You’ll know you’re finished when you have a strainer full of seeds, and a bowl of smooth purée.

Serving and Enjoying Blueberry Lemon Sorbet

This blueberry sorbet tastes great by itself, but you can also:

• Serve it with coconut whipped cream for a dairy-free and vegan dessert
• Scoop it into homemade ice cream cones (chocolate-dipped and dunked in freeze-dried blueberries, perhaps?)
• Pair with whipped cream and a scoop of raspberry sorbet for a patriotic, “red white and blue” twist
• Garnish with sprigs of fresh mint or basil; fresh blueberries; or slices of fresh lemon
• Decorate each scoop with a strip of candied lemon peel

Make-Ahead and Storage Suggestions

Allow plenty of time to chill the base. (I generally chill my sorbet bases overnight, but you can prepare yours up to 48 hours in advance and refrigerate until ready to churn.) After churning, allow another 2-4 hours of freezing time for the sorbet to reach a smooth, scoopable consistency.

Store homemade blueberry sorbet in an airtight container in the freezer for up to 2 weeks. Allow at least 15 minutes for the frozen sorbet to sit at room temperature before serving.

Other frozen dessert recipes you might enjoy:

Raspberry Sorbet
Lemon Granita
Vanilla Ice Cream
Oreo Brownie Ice Cream Sandwiches
Cherry Cola Granita
S’mores Ice Cream

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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