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No Churn Blueberry Lemon Sorbet

A quick and refreshing sorbet that combines the vibrant flavors of blueberries and lemon without the need for an ice cream machine.
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Prep Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups frozen blueberries Use fully frozen for best texture and color.
  • 1/2 cup water
  • 3 tbsp fresh lemon juice
  • Zest of 1/2 lemon zest of 1/2 lemon Zest before juicing to capture the oils.
  • 3 tbsp honey Swap with maple syrup or agave for a vegan option.

Method
 

Preparation
  1. Add all ingredients — frozen blueberries, water, lemon juice, lemon zest, and honey — into a food processor.
  2. Blend for about 30 seconds or until the mixture is completely smooth.
  3. Transfer the sorbet mixture into a loaf pan or a deep glass Tupperware, spreading it evenly for quicker freezing.
  4. Cover the pan or container and place it in the freezer.
  5. Allow it to set for at least one hour to achieve the perfect sorbet consistency.
  6. Use an ice cream scoop to serve the sorbet into bowls when ready.
  7. Garnish with additional blueberries, lemon zest, and mint leaves if desired.

Notes

Store the sorbet in an airtight container in the freezer for up to 2 weeks. Press plastic wrap on the surface to avoid icy crystals. Let sit at room temperature for 5–10 minutes if it gets too hard.