Lemon Blueberry Sorbet
Lemon Blueberry Sorbet
Ingredients
For the Sorbet
- 3/4 cup granulated sugar
- 3/4 cup water
- 2 cups fresh blueberries, rinsed
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/8 teaspoon salt
Instructions
- 1
Combine the granulated sugar and water in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. This creates a simple syrup. Remove from heat and let cool completely.
⏱️ 5 min00
- 2
In a blender, combine the cooled simple syrup, fresh blueberries, fresh lemon juice, lemon zest, and salt. Blend until completely smooth. For an extra smooth sorbet, you may strain the mixture through a fine-mesh sieve to remove any blueberry skins or seeds, pressing on the solids to extract all liquid.
⏱️ 10 min00
- 3
Pour the sorbet mixture into an airtight container and refrigerate for at least 2 hours, or until thoroughly chilled. This step is crucial for achieving the best texture when churning.
⏱️ 120 min00
- 4
Once the mixture is well-chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. This typically takes about 20 to 25 minutes, until the sorbet reaches a soft-serve consistency.
⏱️ 25 min00
- 5
Transfer the churned sorbet to an airtight container and freeze for at least 2 to 4 hours, or until firm enough to scoop. For best results, allow it to sit at room temperature for 5-10 minutes before serving to soften slightly.
⏱️ 240 min00
Kitchen Tools
Nutrition Facts (per serving)
Lemon Blueberry Sorbet
Ingredients
For the Sorbet
- 3/4 cup granulated sugar
- 3/4 cup water
- 2 cups fresh blueberries, rinsed
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/8 teaspoon salt
Instructions
- 1
Combine the granulated sugar and water in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. This creates a simple syrup. Remove from heat and let cool completely.
⏱️ 5 min00 - 2
In a blender, combine the cooled simple syrup, fresh blueberries, fresh lemon juice, lemon zest, and salt. Blend until completely smooth. For an extra smooth sorbet, you may strain the mixture through a fine-mesh sieve to remove any blueberry skins or seeds, pressing on the solids to extract all liquid.
⏱️ 10 min00 - 3
Pour the sorbet mixture into an airtight container and refrigerate for at least 2 hours, or until thoroughly chilled. This step is crucial for achieving the best texture when churning.
⏱️ 120 min00 - 4
Once the mixture is well-chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. This typically takes about 20 to 25 minutes, until the sorbet reaches a soft-serve consistency.
⏱️ 25 min00 - 5
Transfer the churned sorbet to an airtight container and freeze for at least 2 to 4 hours, or until firm enough to scoop. For best results, allow it to sit at room temperature for 5-10 minutes before serving to soften slightly.
⏱️ 240 min00