Blueberry Mint Sorbet Recipe

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Blueberry Mint Sorbet

Deborah Williams


Easy to make in a food processor.

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15 Min


24 ounces frozen blueberries , 1 cup simple syrup*, 4 large mint leaves, 2 tablespoons fresh lemon juice

Directions Step-By-Step

Insert the large chopping blade into the large work bowl of a food processor. Put the blueberries, simple syrup, mint and lemon juice into the work bowl. Pulse 10 times, using long pulses. Scrape the work bowl and then process for about 1 minute until smooth.

Serve immediately or place in a container to be stored in the freezer. Cover sorbet with plastic directly if freezing.

*Note: Simple syrup is equal amounts of sugar and water brought to a boil in order to dissolve the sugar. Once cup each water and sugar will yield 1 1/2 cups simple syrup. Simple syrup can last in the refrigerator for at least one month in a clean, sealed container.

Nutrition Information: Calories 94, carb. 24 g., pro. 0 g., fat 1 g., sat. fat 0 g., chol. 0 mg., sod. 0 mg., calc. 1 mg., fiber 2 g.

About this Recipe

Course/Dish: Ice Cream & Ices