No-Churn Blueberry Sorbet
Founders
15 minutes
10 minutes
Italian-style
4-5 hours
Smooth, intensely fruity, and designed to stay scoopable longer in a home freezer. The key is the right sugar ratio and a touch of honey to prevent iciness. For a citrus twist, a little lemon zest goes a long way.
Ingredients
- 4 cups frozen blueberries
- ¾ cup granulated sugar
- 2 tbsp honey
- ½ cup water
- 2 tbsp lemon juice
- 1 tsp finely grated lemon zest (optional)
- Pinch of salt
Directions
Make the syrup
In a saucepan, combine sugar, honey, water, and salt. Heat gently, stirring until fully dissolved. Let cool for 10–15 minutes.
Blend
Add frozen blueberries, cooled syrup, lemon juice, and lemon zest (if using) to a blender. Let sit 5–10 minutes if the berries are extremely hard. Blend until thick and smooth — pulse at first if needed.
Strain (optional)
For a smoother, gelateria-style texture, strain through a fine mesh sieve. Skip this step for a more rustic result.
Chill thoroughly
Refrigerate for 1–2 hours until very cold. A colder base produces a smoother sorbet.
Freeze and stir
Pour into a shallow container and freeze for 45–60 minutes. Use a hand mixer to beat until smooth and slushy. Return to the freezer. Repeat this process 2–3 times.
Final freeze
Freeze until firm but scoopable.