Description
This No Churn Blueberry Lemon Sorbet is a refreshing and simple summer treat that’s perfect for hot days. Made with frozen blueberries, fresh lemon juice, and natural sweeteners, this sorbet is paleo, AIP-compliant, and can easily be made vegan by substituting honey with maple syrup. It’s a quick recipe requiring just a few minutes of prep and no ice cream maker, making it ideal for a wholesome, cool dessert.
Ingredients
Ingredients
- 4 cups frozen blueberries (plus additional for garnish if desired)
- ½ cup water
- 3 tbsp fresh lemon juice
- Zest of half a lemon
- 3 tbsp honey (substitute with maple syrup for a vegan option)
Instructions
- Combine Ingredients: Add the frozen blueberries, water, fresh lemon juice, lemon zest, and honey (or maple syrup) into a food processor.
- Blend: Blend the mixture for about 30 seconds or until it becomes completely smooth and creamy, scraping down the sides as needed to ensure even blending.
- Freeze: Transfer the sorbet mixture into a loaf pan or a deep glass Tupperware container. Cover it tightly and place it in the freezer.
- Set: Allow the sorbet to freeze and set for at least one hour to achieve a firm consistency suitable for scooping.
- Serve: Use an ice cream scoop to serve the sorbet. Garnish with additional frozen blueberries or extra lemon zest for a fresh finishing touch if desired.
Notes
- This sorbet does not require churning or an ice cream maker, making it easy and quick to prepare.
- For a vegan version, replace honey with maple syrup or agave nectar.
- Using frozen blueberries is key to achieving the right texture without diluting the sorbet with added ice.
- If the sorbet is too firm after freezing, let it sit at room temperature for a few minutes before scooping.
- Adjust lemon juice and zest to your taste for desired tartness and brightness.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
