Recipe
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
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hr 5 mins
- Servings: 4
Ingredients
- 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
Serve!
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.