Blueberry Sorbet

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.