Cool Down With This Blueberry Lemon Sorbet

The weather is getting hotter by the minute, and what better way to beat the heat than with a refreshing scoop (or two, or five) of sorbet? It’s still blueberry season, and this blueberry lemon sorbet comes with an unconventional addition: saffron! Don’t have saffron lying around? Don’t worry; this sorbet is just as tasty with or without it.

Blueberry Lemon Sorbet

Difficulty:BeginnerPrep time: 15 minutesCook time: 50 minutesTotal time:1 hour 5 minutesServings:4 servings

Ingredients

• 3 cups fresh blueberries
• 2 tbsp honey
• 1½ tbsp lemon juice
• cup unsweetened coconut milk
• 2 saffron stamens

Instructions

1. 
   

   Add all ingredients to the blender or food processor.

2. 
   

   Pulse until the mixture is smooth and free of any lumps. This is super important, as the sorbet won’t form correctly unless the mixture is completely blended!

3. Keep the mixture in the fridge for anywhere from half an hour to overnight. The colder the mixture, the better.

4. 
   

   Add the mixture to the ice cream machine. Let run until it forms a solid, scoopable mixture, about 20 minutes.

5. 
   

   Serve!

This sorbet will sate your dessert cravings without being overly sweet. Light and full of flavor, it will thrive anywhere from the poolside to the table.

• Dessert
• Snack
• Vegetarian