This Blueberry & Lemon Sorbet Recipe is easy to follow and you don’t need an ice cream machine to make it. Delicate flavours of blueberries are complimented with lemon and glucose makes this sorbet deliciously creamy. Perfect for dairy free, gluten free and Low FODMAP diets.
To make this blueberry and lemon sorbet I’ve followed very closely my recipe for Cherry Sorbet, the only difference is that I’ve used slightly less water.
In the summer we always used to go foraging for blueberries in the forests near my grandmother’s farmhouse, but we used the blueberries mainly for toppings for sweet dumplings. I’d still prefer to use forest blueberries for this sorbet as they have much stronger flavour, but these days I have to make do with farmed blueberries.
The glucose in this recipe makes the sorbet very creamy and it prevents your sorbet from crystalising. If you wanted to leave out the sugar or replace it with another natural option (such as honey) you can and it would make this blueberry sorbet treat extra healthy.
More ice cream recipes
- Cherry Sorbet >>
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Blueberry & Lemon Sorbet Recipe
Ingredients
- 500 grams blueberries
- 150 millilitres water or blueberry juice
- 2 tablespoons liquid glucose
- 150 grams granulated sugar about 2/3 cups
- Juice of 1/2 lemon
Instructions
- In a medium saucepan, mix the blueberries with water, sugar and lemon juice.
- Bring to a boil and then carry on simmering on medium heat, stirring so that the blueberries won't burn. After about 15 minutes the blueberries should soften and start to disintegrate.
- Add the glucose and stir in until dissolved.
- Remove from the heat and let cool down a bit.
- Using a hand blender or a mixer, blend the blueberry mixture until it's pefectly smooth.
- Taste and add more lemon juice or sugar if needed. If adding sugar, make sure it dissolves properly before continuing to the next step.
- If you want to get rid of the little blueberry pips, you can put the blueberry syrup mixture through a sieve and using a spoon get as much of the blueberry mixture through as possible.
- Pour the blueberry syrup into a suitable bowl ( or a container) with a lid and place in a freezer for 30-45 min (initially)
- When the sides of the blueberry sorbet start to set (freeze) take it from the freezer and using a hand held whisk, whisk the mixture for few minutes. Fluff up and scrape down with a spatula and place in the freezer for the next 30 minutes.
- Repeat the process 3-4 times. The intervals might get slightly shorter, depending on your freezer.
- When the whole mixture is nearly set and nice and smooth from the whisking, place it in a freezer suitable container and leave in the freezer until you want to serve it.
- Warm up slightly before serving and enjoy!
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