Blueberry Recipes | Blueberry Sorbet

Blueberry Recipes

Either ambitiously or foolishly, I set out last week to pick 100 pounds of blueberries. Theoretically, at the farm I was at, if you were able to pick 100 pounds, they would only be $1.00 per pound. I made it to 20 pounds, so I paid a bit more than that. Still, 20 pounds of blueberries is quite a bit so we’ve been making LOTS of stuff with blueberries. After I froze most of them, made Superfood Blueberry Smoothies, and made some blueberry jam, my kids were asking for other fun blueberry recipes.

Here’s the simple Blueberry Sorbet recipe I made for them. It is quick to whip up, and even though it’s got a ton of sugar, you can still feel good that it contains pure blueberry antioxidant goodness.

Blueberry Sorbet Recipe:

  • 3 cups of blueberries, crushed
  • 1 cup water
  • 1 cup sugar
  • 1 tbsp lemon juice
  • *optional add-ins: 1/4 cup honey or 1/2 cup pomegranate juice


1. Place the water and sugar in a medium saucepan on medium heat until boiling. Stir constantly until sugar is completely dissolved.

2. Add the crushed blueberries to the sugar and water and cook on the stove for 3-5 minutes. If you want to add the honey or pomegranate juice for extra sweetness, add it in now.

3. Remove from heat, and blend the whole mixture for 1 minute. If you like your sorbet with big berry chunks, you can blend it less. If you like it smooth, blend more.

4. Place the mixture in the refrigerator and make according to your ice cream maker’s instructions. I have a basic Cuisinart Ice Cream Maker and it works great.

If you don’t have an ice cream maker, just put the mixture in the freezer, stir it with a fork after an hour, and then store in the freezer.

What are your favorite ways to use a surplus of blueberries??

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