Blueberry Sorbet

When you have lots of blueberries to use up during the hot summer days, blueberry sorbet is a perfect frozen treat to beat the heat. It is very easy to make blueberry sorbet in the ice cream maker with fresh or frozen berries.

Blueberries are rich in antioxidants and highly nutritious. It takes less than 10 minutes of effort to make this vegan and gluten-free blueberry sorbet at home. You can serve it as a snack or for summer parties.

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• Ingredients
• Instructions
• Substitutions
• Serving suggestions
• Equipment
• Storage
• Top tip
• Related
• Pairing
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Ingredients

This blueberry sorbet recipe is made with mainly 3 ingredients and blueberries are one of them. You can use frozen or fresh blueberries. I have used frozen blueberries for this recipe and defrosted them in the microwave before using them.

For sweetness, I have used organic cane sugar but any other sweetener like maple syrup or agave nectar can be used. A little bit of lemon juice adds a little tanginess, enhances the overall flavor, and balances the sweetness of the berries and the added sweetener.

Instructions

If you are using frozen blueberries then you will have to first defrost them in the microwave or leave them at room temperature for a few hours until they thaw.

Rinse the blueberries with water and then put all the ingredients in the Vitamix jar or you can use any other high-speed blender. Blend everything into a smooth puree.

Optionally, you can chill the mix in the refrigerator for 1-2 hours, especially if you use blueberries that were at room temperature. Chilling the ice cream base reduces the overall churn time.

Prepare the ice cream machine depending on the manufacturer's instructions. If you are using the one with a freezer bowl you will have to freeze the bowl for about 24 hours before making the sorbet.

If you use the one with a compressor then there is no need to freeze the bowl. However, pre-cooling the bowl in the machine for about 5 minutes before pouring the mixture helps with the overall churn time.

Transfer the blueberry sorbet mixture into the ice cream machine bowl and churn it for about 25 minutes as per the manufacturer's instructions. Once the sorbet is of soft-serve consistency, you can eat it that way if you like it.

If you want to serve it later or want a firmer consistency then you can freeze the sorbet for about 5-6 hours before serving.

Substitutions

• Blueberries - instead of frozen blueberries, fresh ones can be used as well with no changes to the recipe.
• Sweetener - you can use a sweetener like agave nectar or maple syrup instead of organic cane sugar.
• Strawberries - instead of blueberries, you can also use strawberries, check out this strawberry sorbet recipe.

There are a lot of fruit desserts you can enjoy in summer. Fruit cream and fruit chaat are my absolute favorites.

Serving suggestions

To beat the heat on hot summer days, this blueberry sorbet rich in antioxidants and nutrients is a perfect treat. You can serve it as a snack or as a treat for summer parties.

It can be served as is or with some fresh fruits and along with some vanilla ice cream.

Equipment

To blend the blueberries you will need a high-speed blender. I have used Vitamix. You can use an immersion hand blender but the puree may not be as smooth and you can optionally filter it using a strainer.

For churning the sorbet, I have used the 1.5 qt. Cuisinart ice cream maker with compressor, ICE 100. You can easily scale the recipe to make it in your ice cream machine.

Storage

Blueberry sorbet can stay best in the freezer for up to 2 weeks. You can freeze it for longer but you may see some tiny ice crystal formation on the top layer.

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with blueberry sorbet:

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