Ingredients
Ingredients
- 1 small lemon (or half of a large one)
- 1 ⅔ cups sugar
- 2 pounds blueberries (fresh or frozen)
Instructions
- Prepare Lemon: Trim the ends off the lemon and cut it in half. Remove any seeds and chop the lemon into small chunks to make it easier to puree.
- Puree Lemon and Sugar: Place the lemon chunks and sugar in a food processor. Puree for about 1 minute until the mixture is very smooth and the sugar begins to dissolve.
- Puree Blueberries: In the same food processor bowl, puree the blueberries until smooth. Then, stir the blueberry puree into the lemon and sugar mixture until fully blended.
- Optional Straining: For a smoother sorbet without bits of blueberry skin or lemon pulp, push the mixture through a fine strainer. This step is optional depending on your texture preference.
- Freeze Sorbet: Pour the mixture into your ice cream maker and freeze according to the manufacturer’s directions. If you do not have an ice cream maker, transfer the mixture directly into a freezer-safe container and freeze, stirring occasionally to break up ice crystals for a smoother texture.
- Store and Serve: Once frozen, transfer the sorbet to a container with a lid and store in the freezer until ready to serve. Scoop and enjoy as a light and refreshing dessert.
Notes
- If you don’t own an ice cream maker, you can still freeze the sorbet mixture in a container; stirring every 30 minutes helps improve texture.
- You can use either fresh or frozen blueberries depending on the season or availability.
- Adjust the sugar amount if you prefer a sweeter or tarter sorbet depending on the sweetness of your berries and lemon.
- Straining the mixture is optional but recommended for a smoother consistency without pulp or seed bits.
- Prep Time: 15 minutes
- Cook Time: 4 hours (freezing time)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
