This no-churn blueberry lemon sorbet is a refreshing and simple summer treat. It’s paleo, AIP, and can be made vegan-friendly.

Lemon Blueberry Sorbet

No Churn Blueberry Lemon Sorbet

I can’t survive Texas summers without tons of ice cream! Sorbet is one of my favorite warm-weather treats, and it can easily be made at home. What I love about making sorbet at home is that it’s cheaper, and you can customize the flavors and sweetness to suit your tastes! Plus, no mystery ingredients.

This blueberry lemon sorbet is made entirely with a minimal list of real food ingredients! It’s the perfect activity to do with kids on a summer day, and it produces delicious results.

The Ingredients for the Blueberry Lemon Sorbet

  • Blueberries
  • Lemon juice & zest
  • Honey

The tools for the sorbet

  • Food processor
  • Loaf pan (or another deep food-safe container)

How to Make Blueberry Lemon Sorbet

  1. Add all of the ingredients to a food processor and blend for 30 seconds or until completely smooth.
  2. Transfer the sorbet to a loaf pan or a deep glass Tupperware. Cover and transfer to the freezer, allowing to set for at least an hour.
  3. Use an ice cream scoop to serve, and top with additional blueberries or lemon zest if desired.

Lemon blueberry sorbet in food processor

So, what’s the difference between sorbet and ice cream?

Sorbet is a fruit-based dessert, whereas ice cream is dairy-based. Of course, you can still have a dairy-free ice-cream made with something like coconut milk instead of regular milk and cream, but sorbets are still a lot more light and fresh by nature of being fruit-based.

Can you make this recipe with different berries?

I’ve only tried this recipe with blueberries, but I think something like blackberries or strawberries would also work well!

Can you use bottled lemon juice instead of fresh?

I would opt for fresh lemon juice for the most flavor!

Can you use something other than honey as a sweetener?

You can also use maple syrup if desired to make it vegan.

How long does this recipe store for?

Since it’s a frozen recipe, you can keep it in the freezer for quite a while. Honestly, this does not last long in my freezer (we finish it quickly) but I assume you would be able to keep it for at least a few weeks.

The best way to extend the shelf life is to store it in the back of the freezer and make sure that it’s air-tight to avoid freezer burn.

Lemon blueberry sorbet in loaf pan with scoop

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No Churn Blueberry Lemon Sorbet


  • Author: Michelle
  • Prep Time: 5
  • Total Time: 5
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This no-churn blueberry lemon sorbet is a refreshing and simple summer treat. It’s paleo, AIP, and can be made vegan-friendly.


Scale

Ingredients

  • 4 cups blueberries, frozen (plus additional for garnish if desired)
  • 1/2 cup water
  • 3 tbsp fresh lemon juice
  • Zest of half a lemon
  • 3 tbsp honey (sub maple syrup for vegan)

Instructions

  1. Add all of the ingredients to a food processor and blend for 30 seconds or until completely smooth.
  2. Transfer the sorbet to a loaf pan or a deep glass Tupperware. Cover and transfer to the freezer, allowing to set for at least an hour.
  3. Use an ice cream scoop to serve, and top with additional blueberries or lemon zest if desired.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 136
  • Fat: 0.5g
  • Carbohydrates: 35.5g
  • Fiber: 3.8g
  • Protein: 1.2g