Blueberry Lemon Sorbet
A refreshing no-churn sorbet made with frozen blueberries, lemon juice, and natural sweeteners. This gut-friendly, dairy-free summer dessert is bursting with antioxidants and citrusy brightness; perfect for a summer, vibrant, nourishing treat.
Equipment
Ingredients
- 450 g Blueberries frozen
- 45 ml Lemon juice 1 large lemon
- 45 ml Honey or maple syrup
- 1 handful Pistachio kernels optional - for decoration
Instructions
- Add frozen blueberries, lemon juice, and sweetener to a food processor.
- Pulse initially and blend until smooth.
- Taste and adjust as needed.
- Serve immediately or freeze for 3-4 hours for firmer texture.
- Let thaw for 15-20 mins before scooping.
Notes
- Achieving the Perfect Texture: Sorbet relies on sugar for its texture. Using too little can result in a hard, icy block, while adding a spoonful of alcohol (like vodka) helps keep the sorbet soft and scoopable.
- Sweeteners: You can use granulated sugar, honey, or maple syrup interchangeably. Adjust to your taste!
- Preventing Ice Crystals: When storing leftovers in the freezer, press a layer of plastic wrap directly onto the sorbet's surface before putting the lid on.
- Elevating the Flavor: For extra depth, you can add a hint of vanilla extract, a pinch of salt to balance the tartness, or infuse simple syrup with fresh thyme before blending.
YourDani x x
Nutrition
Calories: 116kcalCarbohydrates: 30gProtein: 1gFat: 0.4gSaturated Fat: 0.04gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 2mgPotassium: 107mgFiber: 3gSugar: 25gVitamin A: 61IUVitamin C: 15mgCalcium: 8mgIron: 0.4mg
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