Blueberry Basil Lemonade Sorbet (Printable)
Sweet blueberries with zesty lemon and basil for a vibrant, frozen treat enjoyed all summer long.
# What You'll Need:
→ Fruit
01 - 2 cups fresh or frozen blueberries
02 - 1 tablespoon finely grated lemon zest
03 - 1/2 cup freshly squeezed lemon juice
→ Syrup
04 - 3/4 cup granulated sugar
05 - 3/4 cup water
→ Herbs
06 - 1/3 cup loosely packed fresh basil leaves
→ Other
07 - Pinch of salt
# How To Make:
01 - In a small saucepan, combine granulated sugar and water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat, add fresh basil leaves, and let steep for 10 minutes. Strain and discard basil.
02 - In a blender, combine blueberries, lemon zest, lemon juice, basil-infused syrup, and a pinch of salt. Blend until completely smooth.
03 - Pour the mixture through a fine mesh sieve into a bowl to remove skins and seeds for a smoother texture.
04 - Transfer mixture to a shallow freezer-safe container. Cover and freeze for 4 to 6 hours, stirring with a fork every 30 to 60 minutes to break up ice crystals. Continue until sorbet is smooth and scoopable.
05 - Alternatively, churn the sorbet base in an ice cream maker according to manufacturer's instructions to achieve a creamier consistency.
# Expert Tips:
01 -
- Uses just six ingredients you probably have at home
- Vegan gluten-free and completely dairy-free
- Bursts with sweet tart and herbal flavors that wow adults and kids alike
02 -
- High in antioxidants thanks to blueberries and lemon
- Free of dairy and gluten so everyone can enjoy
- Super low fat and low calorie for guilt-free summer snacking
03 -
- Chill your syrup and fruit mixture in the refrigerator for thirty minutes before freezing to speed up the process and improve texture
- For ultra smooth sorbet always strain out seeds and skins especially if you are using blackberries If you forget to stir during freezing just break up any large ice chunks with a blender or food processor at the end your sorbet will still be delicious