Making homemade frozen desserts that are dairy free is super easy and refreshingly delicious like this Blueberry Lemon Sorbet.
My kids are on a total sorbet kick. In fact, our youngest even had us plant some chocolate mint so that I can make that Strawberry Chocolate Mint Sorbet again. Even though it’s still sweet, it’s very light and refreshing compared to ice cream.
I was all set to make it for her, then realized my strawberries went bad. I looked in the refrigerator and found a pint of blueberries and decided to make this Blueberry Lemon Sorbet instead.
How do you make simple syrup?
Making sorbet is really easy. In fact, all you need is simple syrup and fruit. Simple syrup is made by heating equal parts of water and granulated sugar; then cooking until all of the sugar is dissolved.
Simple syrup is used not only in sorbet, but in some cocktails as well like my Patron Margaritas. Once you make simple syrup, allow it to cool; then it can be kept refrigerated for up to one week.Making homemade frozen desserts that are dairy free is super easy and refreshingly delicious like this Blueberry Lemon Sorbet.
How do you make sorbet?
When making sorbet, I use my combination frozen yogurt, sorbet and ice cream maker. All you have to do is keep the insert in the freezer until you’re ready to whip up a frozen dessert. If you don’t have extra room to keep it in there long term, place it in the freezer the night before you’re ready to make your dessert.
To make this Blueberry Lemon Sorbet start by making the simple syrup (if you don’t have it made already). Next, pulse the blueberries in a mini food chopper or blender until somewhat smooth; then add to a mixing bowl. Add the juice and zest from a lemon; then add the simple syrup.
Mix with a spoon; then add the mixture to the chilled ice cream maker insert and churn for 30 minutes. Place the sorbet in an airtight container and freeze for a minimum of 2 hours. I use a loaf pan and cover tightly with plastic wrap.
I find that it’s best to serve the sorbet within 2-8 hours of being made so it’s easier to scoop out. It does get pretty hard when left in the freezer longer so you may have to sit the sorbet out at room temperature for a bit before serving.
This Blueberry Lemon Sorbet was so light and refreshing; especially during these hot Summer days we’ve been having. ~Enjoy!
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Blueberry Lemon Sorbet
- 2 c. Granulated Sugar
- 2 c. Water
- 1 pt. Blueberries, rinsed
- 1 Lemon, zest and juice
- Combine the sugar and water in a small saucepan and cook over high heat until the sugar has dissolved. Allow the simple syrup to cool.
- Add the blueberries to a mini food processor or blender and pulse.
- Add the simple syrup, lemon and blueberries to an already chilled ice cream maker insert and churn for 30 minutes.
- Place the sorbet in a container, cover and freeze for at least 2 hours or until the sorbet can be scooped.
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