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!

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

Showing 4 of 22 Comments / Reviews

  • Katie

    I used 3 cups of blueberries and 2 cups of raspberries and it tasted AMAZING!!!!

  • Abby

    Can you sub sugar for the honey???

  • Kayla

    Do you think you could use a bit of red wine instead of liquor?

  • Karen

    Have you ever substituted raspberries for the blueberries?

  • Don

    A tip on blueberry growing: if the soil pH is off it won’t produce.
    But if it’s in a raised bed or large container then the amended soil is probably good and, if watered regularly, it will do well.

    PS You’re such a talented food photographer. Great color, textures & spot focus. We are drooling!

    Thanks Don! I got some azalea food, so hopefully that will help acidify the soil sufficiently. ~Elise

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