Blueberry Sorbet


Smooth and ultra blueberry-y, homemade blueberry sorbet, perfect for a hot summer day.

Photography Credit: Elise Bauer

Hope springs eternal. At least when it comes to my garden.

I planted a small blueberry bush earlier this spring, only to watch it slowly lose leaves down to a few bare stems. Visions of blueberry glory, dashed!

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We’ve moved the plant to a new location, a bit more shaded, and planted a new blueberry bush near it, so (and this where the eternal hope comes in) maybe we’ll have some lovely blueberries next year.

In the meantime, blueberries are plentiful in the market, thank goodness. Usually I buy them by the double-basketful. And then eat them.

This time though, inspired by a lovely blueberry sorbet I had in Austin, Texas, I thought I would try my hand at making some sorbet.

So good! And really easy to make. The small additions of a little lemon zest (a bitter), lemon juice (an acid), and just a pinch of salt, brighten the intense blueberry flavor of this sorbet. Perfect for a hot summer day.

Blueberry Sorbet Recipe

  • Yield: Makes a little less than a quart

If you want your sorbet to last a while in the freezer, and not get too rock hard, you might want to add a tablespoon or two of corn syrup to the mix. Or you can add 2 tablespoons of kirsch or a berry or orange liqueur.


  • 5 cups fresh or frozen blueberries, rinsed, stems removed and discarded
  • 1/4 cup sugar
  • 1/4 cup honey
  • 1 teaspoon lemon zest
  • 1 Tbsp lemon juice
  • Pinch salt
  • Fresh blueberries and sprigs of mint for garnish


1 Place the blueberries, sugar, honey, lemon zest, lemon juice, and salt in a large bowl. Stir to coat blueberries with the sugar. Mash with a potato masher.

2 Put the mashed blueberries into a blender and blend for a couple of minutes until smooth.

3 Place a sieve over a large bowl and working in batches, press the mixture through the sieve, using a rubber spatula. This will catch the tougher and larger pieces of lemon and blueberry peel.

4 Chill the mixture for at least an hour in the fridge. Then process following the directions of your ice cream maker.

Eat immediately (the sorbet will still be a little soft) or freeze at least a few hours to help firm up before eating. Eat soon after making though, as the sorbet will get progressively harder the longer it stays in the freezer.

Serve with a few fresh blueberries and a sprig of mint.

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How to make ice cream without a machine - tips from David Lebovitz

Blueberry Sorbet

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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30 Comments / Reviews

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Did you make it? Rate it!

  1. C-C

    Sounds good but I’m not sure why you would add sugar when you’ve already got honey in it? Also, what’s the role of salt in this recipe? Salt is a silent killer and I personally don’t think it’s needed in this desert. Anyways, it’s down to choices. I’ve made this sorbet with just blueberries, honey, lemon juice and warm water and it’s always so delish.


    Show Replies (1)
  2. Cynthia

    Can you recommend a way to do this without an ice cream maker? I know it’s probably possible but I’m just not sure how.

    Show Replies (1)
  3. JD

    If you add a small amount of vodka, 1/4 oz or so, it won’t harden. It won’t effect the flavor either.

  4. Lori

    Had it on a 27 celcius day, Bloody yummy and so great I didn’t have to run to town for a dessert. It was a nice and light after dinner finisher.


  5. Redd

    Just wanted to say this is not VEGAN. Vegans will not use honey. Agave nectar is a good choice or invert syrup.

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