Lemon Blueberry Sorbet

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Hello there, friends!  I wanted to share a DELICIOUS sorbet recipe with you that has seen so many changes and variations in our home over the past few years.

You see…it started as a lemon sorbet.  Yum?  Yes, but needed something more…

So I added fresh blueberries.

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And then I froze them!Image may be NSFW.
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Then, I removed the granulated sugar and used honey.  Then I changed that to raw honey – and less of it (because, you know, that whole sugar thing I talk about).

Then, I blended it.

With each new variation, it just got better and better.

Not only is this sorbet light, fresh and healthy, it’s also low-sugar and full of antioxidants from the blueberries.

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Oh — and, did I mention it’s incredibly easy to make, too?  Just freeze the blueberries and you’re practically there.  I use my trusty food processor (because I’m totes in love), but you could also use a heavy duty kitchen blender.

Seriously.  It’s that easy.

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Try it out soon and have a cold, sweet, and healthy treat this summer.

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If you’re on the lookout for more tasty sweet treats like this lemon blueberry sorbet, check out my:

• Cantaloupe Sorbet
• Fresh Peach Frozen Yogurt
• Strawberry Frozen Yogurt
• 3 Ingredient Orange Creamsicles
• Banana Ice Cream

All good.  All good for you.  All perfect for Summer!

5.0 from 1 reviews

Lemon Blueberry Sorbet

 

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Prep time

4 hours

Cook time

15 mins

Total time

4 hours 15 mins

 

Try this super easy, low-sugar and healthy Lemon Blueberry Sorbet to beat the heat this summer.

Author: Lacey Baier of A Sweet Pea Chef

Recipe type: Sorbet, Ice Cream, Clean, Healthy

Difficulty Level: Easy

Serves: 4

Ingredients

• 3 cups fresh blueberries
• 2 tbsp. raw honey (plus more for added sweetness)
• 3 tbsp. freshly squeezed lemon juice (1 lemon)
• 1 tsp. lemon zest (grab the zest before juicing the lemon)
• ⅓ cup water

Instructions

1. Line a rimmed baking sheet with parchment paper.
2. Pour the rinsed blueberries out onto the parchment paper and separate as much as possible. You may need to remove some stems from a few of the blueberries.
3. Place the blueberries into the freezer and freeze overnight or for at least 4-5 hours to get them fully frozen.
4. When ready to make the sorbet, add the frozen blueberries to the bowl of a food processor, followed by the raw honey, fresh lemon zest, freshly squeezed lemon juice, and the water.
5. Process the mixture until the blueberries become crumbly, pressing down the mixture with a spatula as needed.
6. Continue to process until the mixture becomes more smooth and evenly processed.
7. Once everything is smooth, taste for sweetness, and add additional honey as needed.
8. You can serve this sorbet immediately or transfer it to an air-tight container and freeze for a couple hours for a harder consistency.

Nutrition Information

Calories: 98 Fat: 0.4g Saturated fat: 0g Carbohydrates: 25.5g Sugar: 20g Sodium: 2.5mg Fiber: 2.8g Protein: 0.9g Cholesterol: 0g

3.5.3208

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