This blueberry and lemon sorbet is the perfect treat for the summer. Great fruity taste, minus the extra calories and refined sugars!
Blueberries are actually one of my favourite fruits, I find them so versatile and honestly underrated. They are full of antioxidant vitamin C, and are a well known superfood. I am particularly impressed at how they turn everything the most beautiful shades of purple. Always reminds me of how beautiful nature’s colours are.
I chose to add honey instead of sugar, as I wanted to have a dessert option with less calories, as well as less refined sugar. If you are not a fan of honey, definitely feel free to use sugar instead.
The lemon adds a lovely little tartness to the sorbet and, in opinion, completes the whole flavour profile.
This sorbet is honestly so easy to make, it really is as easy as chucking everything into a blender! If you have an ice cream machine it can be done in less than 20 minutes, without one you would need to wait a few hours for it to freeze. I like using frozen blueberries as it makes the freezing process quicker; also a bag of frozen blueberries is cheaper and stays fresh for longer than a punnet of fresh blueberries.
I like to decorate it a blueberry or 2, mint leaves and lemon zest, however this step is completely optional.
If you are still craving for a sorbet why not try one of the following:
Blueberry and Lemon Sorbet
- 2 Cups Frozen Blueberries
- 1/2 Lemon Juiced
- 1 tbsp Honey
- Lemon zest
- Mint leaves
- Fresh Blueberries
- Place blueberries, lemon juice and honey into a food processor or nutriblender
- Pulse until all ingredients are blended
- Strain the mixture so as to get rid of all seeds.
- Freeze for a couple of hours until desired consistency is reached OR pour it in a n ice cream machine and churn until you have the consistency you want
- Garnish and serve.