Easy to make homemade blueberry sorbet highlights summer’s bounty by using fresh blueberries. This refreshing frozen dessert is the perfect fruity treat for hot summer days.
Made with fresh blueberries (raw, no cooking down the berries!), this sorbet tastes like biting into a dozen blueberries all at once!
I’ve always thought of sorbet as ice cream’s much healthier cousin. No milk, cream, or eggs in this dessert. This fresh fruit sorbet is made ingredients: fresh blueberries, lemon juice, sugar, and optional corn syrup.
Corn Syrup in Fruit Sorbet
Is corn syrup necessary for this sorbet? I know what you’re thinking: corn syrup, yuck! Corn syrup is different from high fructose corn syrup.
For this recipe, we’re using a little bit of light corn syrup to prevent unwanted crystallization in the blueberry sorbet. As an invert sugar, light corn syrup helps to keep the sorbet creamy instead of icy when frozen. Alternatively, you can substitute vodka. However, if you’re super concerned about it, you can go ahead and omit it all together.
The corn syrup helps to ensure a smooth texture. However, it’s not a complete deal breaker should you choose to omit it. This strawberry blackberry sorbet, strawberry sorbet, and cucumber sorbet are proof corn syrup isn’t required.
Making Homemade Sorbet From Scratch
This recipe works best with fresh blueberries. Frozen blueberries will result in an icy textured sorbet. If you don’t have enough blueberries, feel free to make up the difference with other soft fruits. This recipe works well with raspberries, blackberries, strawberries, mango, or pineapple.
Experiment with different fruit combinations! Keep in mind the color of the resulting blueberry sorbet will differ if you add other fruits.
To make fresh sorbet, you will be a blender (or food processor) and an ice cream machine. Puree together all the ingredients until smooth. If desired, strain out the mixture to remove any skin or seeds. Totally optional. I prefer to keep the skin and seeds.
Chill the mixture thorough before churning. Then, follow your ice cream unit’s instructions to process mixture until it reaches a smooth, thick consistency.
Recommended Tools and Equipment
I personally use this compressor ice cream machine. It is a bit more expensive than other ice cream machines. However, it is worth the price if you make ice cream and sorbet often.
If you make ice cream infrequently, I recommend this simpler ice cream maker. I used this one for several years before upgrading. This version requires the freezer bowl to chill in the freezer for at least 24 hours before use.
Keep homemade ice cream covered (preferably in an airtight container) in the coldest part of the freezer for up to two weeks. Ideally, you should use an airtight container similar to these: reusable ice cream tub or tight fitting silicone lid freezer storage container.
More Frozen Fruit Desserts
- Use this blueberry sorbet to make blueberry mojito floats! It’s a traditional mint mojito amped up with scoops of blueberry sorbet.
- Turn fresh squeezed orange juice into orange sorbet!
- Cherry pineapple popsicles blends together cherries, pineapple, and pineapple juice for one tasty summer treat.
Blueberry Sorbet
Equipment
- ice cream maker
Ingredients
- 1 ½ pounds fresh blueberries, rinsed and picked through
- 3 Tablespoons fresh squeezed lemon juice
- ½ cup Tablespoons granulated sugar, or more to taste if blueberries are not flavorful
- 2 Tablespoons light corn syrup, optional *
Instructions
- Rinse blueberries and pat dry or toss in colander to remove excess water. Put berries in a bowl of a food processor or blender. Add lemon juice, sugar, and light corn syrup*. Process until mixture is a smooth puree.
- Transfer to an airtight container and let chill in the fridge until cold (1-24 hours).
- Freeze mixture in ice cream maker according to your unit’s instructions. Once sorbet has reached a soft serve consistency, transfer to a freezer safe container. Freeze for at least 2 hours before serving. Allow to sit at room temperature for 5 minutes before scooping and serving. Garnish with fresh mint and additional blueberries.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I made this recipe and I loved it. Also did a raspberry sorbet and it turned out just as good. Next I’ll try a pineapple sorbet using this same recipe but substituting the fruit.
Could you use honey instead of corn syrup?
I don’t suggest it. Honey will change the flavor of the sorbet. Light corn syrup does not add flavor. If you prefer not to use corn syrup, I suggest using glucose syrup (invert sugar) or vodka. Or, simply omit. However, the resulting sorbet will be a bit icy in texture.
I love the color of this sorbet…blueberries are my kids’ favorite summer fruit.
Just gorgeous! What a wonderful way to use up my blueberry stash.
I wish I had your skills. I am lucky if I can wear anything for an hour and not managed to get it dirty somehow. This blueberry sorbet is totally worth getting messy for. I can’t get over the deep color. It’s beautiful!
LOVE the gorgeous color of this sorbet! A perfect summertime treat. :)
I am totally the opposite! I won’t spill anything on myself unless I’m wearing white. ? Coffee, tomato sauce, chocolate–if I’m in white, you name it, and I’ll be wearing it. This sorbet looks amazing! I wouldn’t be mad either if I spilled this on myself!
This is super gorgeous, and yes, I’d say definitely worth a little extra laundry time.
Such pretty pictures! I really need to make sorbet and give ice cream a little break :)
I love the color of this sorbet, so fresh and delicious! And I wish I had even a fraction of your talent for wearing white and keeping clean!