Makes about 3 1/2 cups / This fat-free, all-fruit sorbet adds lemon for refreshing tartness. For a smoother texture, strain the blueberries through a fine-mesh sieve before freezing. For a blueberries-and-cream variation, substitute milk or cream for the grape juice, omit the lemon, and add 1/2 cup organic Greek yogurt
Blueberry-Lemon Sorbet
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Instructions
- In a small saucepan, warm juice and add honey; stir until completely dissolved. Combine with 3 cups blueberries in a food processor and purée until smooth.
- Zest and juice lemon. Add lemon juice and salt to blueberry mixture and pulse to combine. Pour into a prepared ice-cream-maker canister, stir in all but 1 teaspoon of lemon zest, and freeze according to manufacturer’s directions.
- To serve, place one scoop in each serving dish and garnish with remaining lemon zest, remaining blueberries, and lemon verbena or lemon balm, if desired. Serve immediately.
Recipe Notes
Nutrition Facts
Blueberry-Lemon Sorbet
Amount Per Serving
Calories 82
% Daily Value*
Sodium 43mg
2%
Total Carbohydrates 22g
7%
Dietary Fiber 2g
8%
Protein 1g
2%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (1/2 cup): 82 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 1g protein, 22g carb, 2g fiber, 43mg sodium
