No Churn Blueberry Lemon Sorbet (Printable)
Tangy blueberry lemon sorbet made without special equipment. Ready in hours with simple ingredients.
# What You Need:
→ Fruit & Juice
01 - 3 cups fresh or frozen blueberries
02 - 1/2 cup freshly squeezed lemon juice (about 2 lemons)
03 - 1 tablespoon lemon zest
→ Sweetener
04 - 1/2 cup granulated sugar (or maple syrup for vegan option)
→ Liquids
05 - 1/2 cup water
# Directions:
01 - Combine blueberries, sugar, lemon juice, lemon zest, and water in a small saucepan. Cook over medium heat, stirring occasionally, until blueberries burst and sugar dissolves completely, approximately 5 minutes.
02 - Remove saucepan from heat and allow the mixture to cool for 10 minutes.
03 - Transfer the cooled mixture to a blender or food processor. Blend until completely smooth and no fruit chunks remain.
04 - Pour the blended puree through a fine-mesh sieve into a clean bowl, pressing with a spoon to extract liquid. This removes skins and seeds for a velvety smooth texture.
05 - Transfer strained mixture to a shallow, freezer-safe dish. Place in freezer for 4 hours total, stirring vigorously with a fork every hour to break up ice crystals and ensure smooth consistency.
06 - Let the sorbet sit at room temperature for 5 to 10 minutes before serving to soften slightly. Scoop into bowls and garnish with fresh mint or blueberry sauce if desired.
# Expert Tips:
01 -
- The texture is impossibly smooth for something made without any special equipment
- That blueberry and lemon combination wakes up your tastebuds like nothing else
02 -
- The hourly stirring is annoying but absolutely necessary for that creamy texture
- Letting it sit on the counter for 10 minutes before scooping makes all the difference
03 -
- A metal container freezes faster than glass or plastic
- If you forget to stir hourly, throw it back in the blender for a minute before serving