Blueberry Lemon Sorbet
The last few weeks I’ve gotten a few requests for gluten free, dairy free dessert options. One of my favorite flavor combinations is blueberry and lemon, as you know from my Lemon Blueberry Overnight Quinoa recipe. The weather is getting warmer and berries are now plentiful. Blueberries are the inspiration for this new frozen dessert. The best part of this recipe is that you can use organic frozen blueberries from the store (in my case…Costco) or use your extra blueberries from the farmer’s market. I know during the summer time, my family likes to get berries from the local market’s, then we take the extras and freeze them for future desserts. This recipe will use those yummy frozen berries and 2 other ingredients for a simple refreshing dessert. Enjoy!
Blueberry Lemon Sorbet Recipe
- 3 cups of frozen blueberries
- 1 tablespoon of fresh lemon juice
- zest of 1 lemon
Super Easy Directions:
- Take out the frozen blueberries and let it sit for 2-3 min. The result you want is for the outside to get just a little soft and mushy but still have the hard frozen center.
- Put the “lightly thawed” blueberries, lemon juice, and zest into a blender (or food processor) and give it a thorough blend. If the blender or food processor is not producing a smooth sorbet that just means that you need to let it sit and thaw more. Give it another 2 min to thaw and then run the food processor again.
- You can serve immediately or place in the freezer to enjoy later.
- This recipe gives you 2 servings.
Troubleshooting your BLUEBERRY LEMON SORBET:
*If the result is too watery, then it means that the blueberries were too thawed out but just put the mixture into a Pyrex container. Cover the Pyrex containing the blueberry mixture and place it in the freezer for 10 min. This step will set the mixture, afterwards you can remove from the freezer and scoop out your sorbet.
**If the result is just too hard, let is sit out for a few min to soften or melt. This will make it easier for you to scoop.