Blueberry Sorbet
Dive into the luscious, refreshing world of homemade blueberry sorbet—a delightful frozen treat that’s as vibrant in color as it is in flavor! This easy-to-follow recipe combines the natural sweetness of fresh blueberries with a touch of tangy lemon juice and a hint of salt to balance the flavors perfectly. A simple syrup made from granulated sugar and water ensures a smooth, creamy texture, whether you’re using an ice cream maker or the no-churn method. With just five simple ingredients and minimal prep time, this dairy-free dessert is a perfect way to cool down on warm days. Serve in bowls or cones, and let every spoonful transport you to summer bliss. Ideal for anyone looking for a quick, fruity, and crowd-pleasing dessert, blueberry sorbet is sure to become a family favorite!
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Recipe Information
Ingredients
- 500 grams fresh blueberries
- 100 grams granulated sugar
- 120 milliliters water
- 2 tablespoons fresh lemon juice
- 1 pinch salt
Instructions
Rinse the blueberries thoroughly under cold water and drain them well.
In a medium saucepan, combine the granulated sugar and water. Heat over medium heat while stirring until the sugar has completely dissolved, forming a simple syrup. Remove from heat and let cool to room temperature.
Place the blueberries in a blender or food processor along with the cooled simple syrup, fresh lemon juice, and a pinch of salt.
Blend until the mixture is completely smooth, about 1-2 minutes. If desired, strain the mixture through a fine-mesh sieve to remove any residual skins or seeds.
Transfer the blueberry puree to a lidded container and refrigerate the mixture for at least 2 hours or until it is well chilled.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until it reaches a sorbet consistency.
If you do not have an ice cream maker, pour the mixture into a shallow dish and place it in the freezer. Stir with a fork every 30 minutes for 2-3 hours to break up ice crystals and ensure a smooth texture.
Once the sorbet has frozen to your desired consistency, transfer it to an airtight container and freeze for an additional 1-2 hours to firm up, if necessary.
Serve the blueberry sorbet in bowls or cones and enjoy immediately. Store any leftovers in the freezer for up to one week.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 147 mg | 6% | |
| Total Carbohydrate | 173.0 g | 63% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 151.4 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 416 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
