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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.
Thank you for reading and cooking with us! Honey and sugar have very different flavors, as you know. Some people may find certain types of honey overpower the flavor of the berries.
And the salt in in there to help perk up the flavors, too! A pinch of salt can add just a tiny bit of contrast to the sweetness. Give it a try–it’s only a pinch, so no cause for alarm. There are far too many other sodium-packed recipes and processed foods out there for homemade blueberry sorbet to be a logical target.
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.
Hi, Cynthia! Great question. We recommend this great article How to Make Ice Cream without an Ice Cream Maker. The same rules apply for sorbet.
Thank you, this is very appreciated! I should probably consider investing in an ice cream maker given how useful they appear to be.
If you add a small amount of vodka, 1/4 oz or so, it won’t harden. It won’t effect the flavor either.
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.
Just wanted to say this is not VEGAN. Vegans will not use honey. Agave nectar is a good choice or invert syrup.
I used 3 cups of blueberries and 2 cups of raspberries and it tasted AMAZING!!!!
Can you sub sugar for the honey???
Do you think you could use a bit of red wine instead of liquor?
Personally I don’t think that would taste good, but if you try it, please let us know how it turns out for you.
I made a similar sorbet a few years back with a dessert wine, a Late Harvest Mourvedre. This one was spectacular. So I’d recommend a red late harvest wine or maybe a ruby port.
Have you ever substituted raspberries for the blueberries?
I have not (yet) used raspberries with this recipe.
I did this recipe with raspberries and it turned out great!
this looks amazing and tastes great too
made it with a key lime simple syrup i had left over from some mojitos.. very solid
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
The sorbet looks wonderful. Now I’m hoping that we have a good crop on our bushes this year.
Another tip for growing blueberries…they like acid soil. If you soil tends to be sweet, apply aluminum sulfate one or more times per year. You can get it at any garden center.
When we lived in Savannah, we had two enormous blueberry bushes producing gallons of blueberries every summer. I made sorbet very much like this, only using limes instead of lemons and adding a little fresh ginger. Yum!
I made two batches of watermelon sorbet last week, one with rum and one without. Both great, have been wondering what kind to make next. Now I know. My honey will be a happy man.
Instead of sugar can I use Splenda or some other substitute (I’ll use the honey since it probably adds a great taste). I have type 2 diabetes and like to eliminate sugar if I can. Never made sugar free sorbet or ice cream though.
I’ve never made sorbet or ice cream with a sugar substitute, so don’t know what to tell you. You might want to search in Google. ~Elise
Yes, you can add a sugar substitute, just make sure you use the right amount according to splenda or any other type of sugars.
Such a yummy recipe!
This just looks delicious. I adore blueberries as well and agree, it takes a lot of willpower to actually make them into something instead of just eating them as a snack! Thanks for the tips about the lemon zest and juice, very helpful. I wonder if adding a tiny bit of booze (rum?) would help keep the texture good in the freezer? It worked for a sorbet I did for Valentine’s Day. :)
Hi Stephanie, yes, a couple tablespoons of rum or a high alcohol content liqueur will help keep the sorbet from icing up too much. ~Elise
Such a luscious color! I use a similar recipe, and I love adding black grapes — they add a little nuance to the flavor, and they pack a healthy punch of another antioxidant, resveratrol. Perfect for smoothies, and a pretty healthy way to satisfy a sweet tooth!
Blueberry crop in East Texas was pitiful this year, sadly. Drought & Hail. Our friends have a BB Farm with like 5 acres of bushes. Growing advice from an expert: WATER – they like root watering and often. Also – FERTILIZE frequently.