Blueberry Sorbet

Macrayla Evans


It's a pretty simple recipe — the quality comes from fresh, organic berries picked at the height of their flavor. The quality of the water is important as well — if your water has a bad aftertaste, so will your sorbet — so I recommend using bottled.


★★★★★ 1 vote

Makes 1 quart


  • 1 c
  • 1/2 c
    water, preferably spring water
  • 1/2 tsp
  • 3 pt
    (about 2 pounds or 6 cups) fresh-picked blueberries, preferably organic, rinsed and patted dry
  • 1/4 c
    freshly squeezed lemon juice
  • 1 large
    egg white, preferably farm-fresh (optional) note: the optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days. also optional is straining.

How to Make Blueberry Sorbet


  1. In a medium saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes
  2. In a blender, purée the blueberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.
  3. Churn in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning. If making the 4th Of July Ice Cream Cake , immediately pack into the pan. Or store, tightly covered, in the freezer.
  4. Variation: Blueberry-pomegranate sorbet:
    Replace 1/4 cup of the water with pure pomegranate juice (I recommend either Pom Wonderful or Knudsen's 100% Pomegranate Juice).
  5. Link to 4th Of July Ice Cream Cake: 4th Of July Ice Cream Cake

Printable Recipe Card

About Blueberry Sorbet

Course/Dish: Ice Cream & Ices

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