Description

This Dairy-Free Blueberry Lemon Sorbet achieves that goal effortlessly with a refreshing zing of citrus that balances the deep sweetness of sun-ripened berries. It’s light, cooling, and captures the essence of summer.

Ingredients

Scale

3 cups Frozen Blueberries
1/4 cup Fresh Lemon Juice
1 tablespoon Lemon Zest
1/4 cup Pure Maple Syrup
2 tablespoons Warm Water
Fresh Mint (optional, for garnish)

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Instructions

Place the frozen blueberries into a high-speed blender or heavy-duty food processor
Add the fresh lemon juice, lemon zest, and your choice of maple syrup or honey over the berries
Pour in a small amount of warm water, starting with just two tablespoons to help the blades catch the fruit
Pulse the mixture several times to break up the large frozen chunks before switching to a continuous blend
Stop the blender occasionally to scrape down the sides with a rubber spatula, ensuring every berry is fully incorporated
Continue blending until the sorbet reaches a completely smooth and glossy consistency
Taste the mixture and add a touch more syrup if your berries were particularly tart
For immediate 'soft-serve' style enjoyment, scoop the sorbet into chilled bowls or transfer to a loaf pan to freeze for a firmer texture

Notes

If you want a creamier consistency, add a tablespoon of full-fat coconut milk.

You can replace the maple syrup with liquid monk fruit sweetener or stevia for a keto-friendly version.

Prep Time: 10 mins
Cook Time: 0 mins
Category: Dessert
Method: Blending
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 115 kcal
Sugar: 21 g
Sodium: 5 mg
Fat: 0.5 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 1 g
Cholesterol: 0 mg