Blueberry-Lemon Sorbet
  • 1/4cup apple juice or white grape juice
  • 1/4cup raw, unfiltered honey
  • 18ounces fresh blueberriesdivided
  • 1large lemon
  • 1/8teaspoon salt
  • Fresh lemon verbena or lemon balmfor garnish
  1. 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.
  2. 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.
  3. 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