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

  • Prep Time:15 mins
  • Cook Time:50 mins
  • Total Time:1 hr 5 mins
  • Servings:4
  • Medium


  • 3 cups fresh blueberries
  • 2 tbsp honey
  • 1½ tbsp lemon juice
  • cup unsweetened coconut milk
  • 2 saffron stamens
Sarah Choi
  • Step 1

    Add all ingredients to the blender or food processor.

    Sarah Choi
  • Step 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!

    Sarah Choi
  • Step 3

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

  • Step 4

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

    Sarah Choi
  • Step 5


    Sarah Choi

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.