Blueberry Sorbet

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.

  • Yield: Makes a little less than a quart


  • 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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  • 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.

  • 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.


  • Redd

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

  • 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?

    • Elise Bauer

      Personally I don’t think that would taste good, but if you try it, please let us know how it turns out for you.

      • Bill Clarke

        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.

  • Karen

    Have you ever substituted raspberries for the blueberries?

    • Elise Bauer

      I have not (yet) used raspberries with this recipe.

    • Kaitlyn

      I did this recipe with raspberries and it turned out great!


    this looks amazing and tastes great too


  • 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

  • M. @ V. Gourmet

    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!

  • Johnny B

    made it with a key lime simple syrup i had left over from some mojitos.. very solid

  • Tom

    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.

  • Lee DuBose

    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!

  • Nancy Long

    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.

  • Gary

    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

    • Kim

      Yes, you can add a sugar substitute, just make sure you use the right amount according to splenda or any other type of sugars.

  • Katrina

    Such a yummy recipe!

  • Stephanie

    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

  • Margie*in*Texas

    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.

  • MadGrad

    An oh-so-perfect solution to summer’s heat! Beautiful.

    A blueberry planting tip – you should plant bushes in sets of three. This allows for proper pollination and productivity. They do not need to be the same variety. Good luck!

    Thanks for the tip! I’ll go get another one. ~Elise