I find the most memorable food is often the food made to be shared, and No Churn Blueberry Sorbet fits that spirit beautifully. A dessert like this is exactly why I always save room for something sweet. It is especially handy for days when I want something straightforward without settling for dull.
Ingredients
- 3 cups fresh blueberry, washed and stemmed
- 3 cups be fresh lemon juice
- Zest of one lemon
- 1/3 cup water
- 2-3 tbs honey
Instructions
- Wash the blueberries and make sure to remove all the stems.
- Spread the blueberries on a parchment lined baking sheet making sure they’re separated and freeze over night.
- In a food processor or a heavy duty blender add the blueberries with the rest of the ingredients and blend until smooth, rotating between pulsing and pushing the blueberries to the middle until you get the consistency of a sorbet.
- Place in a plastic container or a loaf pan lined with parchment paper and cover.
- Freeze over night or at least 6-8 hours.
- Enjoy with fresh blueberries and a drizzle of honey.
Notes
- Take the sorbet out of the freezer 5-8 minutes before serving 💙.