Blueberry Lemon Sorbet in pan
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Blueberry Lemon Sorbet

Making homemade frozen desserts that are dairy free is super easy and refreshingly delicious like this Blueberry Lemon Sorbet. 
Course Dessert
Cuisine American
Keyword sorbet
Prep Time 30 minutes
Resting Time 2 hours
Servings 12
Author Carrie's Experimental Kitchen



  • 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.