Lemony Blueberry Sorbet

Lemony Blueberry Sorbet

This dark purple sorbet is a perfect balance of sweet and tangy.


3 cups blueberries

3 tablespoons honey

1 lemon, zested and juiced

⅓ cup water


serves 4-6 »


Rinse and remove the stems from the blueberries. Wipe them off as much as possible. Freeze the blueberries on a parchment-lined baking sheet for 4 hours or overnight so they are completely frozen.

Once frozen, add the blueberries, honey, lemon juice (save the zest for later) and water to the bowl of a food processor. Process the blueberries until they become crumbly, pressing down the mixture with a spatula as needed. Continue to process until the blueberries becomes very smooth. You will have to mix a few times with the spatula to ensure even processing. This process will take at least 8 minutes or so. Fold in the lemon zest.

Transfer the sorbet to an airtight container and freeze for another 30 minutes or longer. Enjoy! 


vegetable plate

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