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Blueberry Sorbet : A Perfect Dessert for a Hot Summer Day

Looking for a cool and refreshing dessert that’s free of all major allergens and filled with an ingredient that has lots of health benefits? Try this delicious Blueberry Sorbet. Loaded with fresh, good-for-you blueberries, this dessert is bound to become a family favorite.


Don’t have an ice cream maker? No problem. Pour the strained mixture onto a cookie sheet and then freeze it until it is hard. Break the frozen mixture up into chunks and blend in the food processor until it is smooth. Then place in a bowl and freeze until needed. If the sorbet gets too hard to serve, place it in the refrigerator for about 10 minutes or so to soften.




Blueberry Sorbet




8 cups fresh blueberries, rinsed, picked over and dried

3/4 cups sugar

1/4 cups fresh lemon juice (optional)

1/2 cups water




In a blender, puree blueberries. Transfer to a medium-sized pot. Add sugar, lemon juice and water. Bring to a boil, then remove from heat. Strain into a bowl and set aside to cool. Freeze in ice cream maker according to manufacturer’s instructions.




Lemon-free: In place of the lemon juice you can use amchoor powder (i.e. powdered green mango) or ground pomegranate seeds as a souring agent.


Copyright © 2005 Kathy Przywara. 



If you'd like to find more recipes, you can search our updated  Safe Eats™ recipe collection by allergen, keywords, or category. You can also share your favorite allergy-friendly recipe.



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We are sharing this information for your convenience. It is not an endorsement or a guarantee of the product's safety. Always read ingredient labels. Contact the manufacturer, if needed, to confirm the safety for your child.

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