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This Blueberry Lemon Lavender Sorbet is light, creamy, and refreshing on a nice summer day. The hint of lemon zest makes this sorbet outstanding.
Here are some more summer recipes to cool you off: Key Lime Cheesecake, Fried Apple Hand Pies, Blueberry Lemon Tart, Blueberry Basil Ice Cream, and Peach Cobbler Ice Cream.
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Lavender is an excellent ingredient for blueberries. The lavender will complement the blueberry taste and create a refreshing sorbet you'll love to eat on hot summer days. Lavender is easy to find in your local grocery store so that anyone can make this recipe with access to frozen blueberries! If you cannot find it locally, here's an Amazon link.
Key Ingredients
To make this refreshing sorbet, you will need the following key ingredients:
Dry Lavender
Dry lavender has a unique herbal flavor that's fantastic and fragrant.
Frozen Organic Blueberries
Organic blueberries have a flavor that's more intense than their conventional counterparts.
Lemon Zest
Lemon zest has a sharper flavor than juice. It's also less sweet and bitter with floral notes.
Raw Cane Sugar
Raw cane sugar is a less processed form of sugar. That provides a richer flavor because it retains some molasses elements, similar to brown sugar.
How To Make Blueberry Lavender Sorbet
Making blueberry lavender sorbet at home is much easier than finding a blueberry sorbet near you. The hardest part about making a homemade sorbet is waiting the two hours it takes to freeze.
1. Turn on the heat to medium in a medium pot add the sugar, water, and lavender. Bring to a boil, then remove from heat and cool for 15 minutes. Strain syrup over a small bowl through a fine-mesh strainer. You should have 1 cup of lavender syrup.
2. Add the blueberries, lemon zest, salt, and ½ cup of lavender syrup to a food processor. Pulse 2 times, then blitz on high for 1 minute, until smooth. Place in a freezer-safe dish large enough to hold the sorbet, cover with film-wrap, and place in the freezer for 2 hours. Enjoy immediately.
How To Make Blueberry Lavender Sorbet In An Ice Cream Machine
Making blueberry lavender sorbet in an ice cream machine is pretty easy.
1. Follow the recipe until step 2. Once mixture is smooth. Cover and place the mix in the fridge for 2 hours.
2. Pour the blueberry lemon lavender sorbet mixture into the ice cream machine and churn for 15-20 minutes. Follow the manufacturer’s instructions on your ice cream machine. Enjoy immediately.
Storing Sorbet
Lavender Syrup can be made 1-3 days in advance. Keep in an airtight container for seven days in the fridge.
Blueberry Lemon Lavender Sorbet can be stored in a freezer-safe airtight container for sixty days in the freezer.
Pro Recipe Substitutions, Tips & Tricks
- Feel free to use conventional frozen blueberries instead of frozen organic blueberries. Conventional blueberries are known to be raised with a tons of pesticides and using organic blueberries is the only way to ensure it's pesticide free.
- For an ice cream machine, follow these three easy steps. 1. Follow the recipe until step 2. Once the mixture is smooth, cover and place the mix in the fridge for 2 hours. 2. Pour the blueberry lemon lavender sorbet mixture into the ice cream machine and churn for 15-20 minutes. Follow the manufacturer's instructions on your ice cream machine. 3. Enjoy immediately.
- You can skip adding the sorbet to the freezer and enjoy it immediately.
- After the sorbet remains in the freezer, it will harden. Set out for 5-10 minutes to soften. I like to take a fork and shave it to make a blueberry granita.
- You can add any leftover lavender syrup to cocktails, teas, and lemonades.
Frequently Asked Questions
Here are the answers to some of the most frequently asked questions about homemade sorbet recipes:
How do I stop my sorbet from crystallizing?
You can keep your sorbet from crystallizing by using simple syrup instead of only sugar, honey, or agave. By making a simple syrup, you liquefy the sugar, and this process keeps sugar from crystallizing as it freezes.
Why do sorbets not freeze completely?
Sorbets never freeze completely because it contains majority fruit with no dairy. Adding a liquid sweetener like simple syrup or corn syrup keeps the ice crystals from freezing completely.
Plus, you don't want your sorbet to freeze completely because it should be light and creamy. Not soft and creamy like ice cream.
Why is my sorbet hard?
The reason your sorbet is freezing hard is a lack of sugar. Adding a liquid sweetener like honey, simple syrup, or corn syrup will lower the freezing point and allow the sorbet to be firm but not rock hard. The sugar will let the sorbet be light.
Summer Recipes
Here's a list of refreshing summer recipes:
- Blueberry Mint Margarita
- Meyer Lemon Sweet Tea
- Strawberry Ginger Lemonade
- Strawberry Skillet Cobbler
- Apple Spiced Mint Julep Ice Cream
This sorbet recipe is easy to make and has a perfect balance of tart, sweet, floral flavors. It's the perfect summer treat! I hope you enjoy it as much as we did in my home. If you try this recipe, leave me a comment below or tag me in your photos on Instagram.
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📖 Recipe
Blueberry Lemon Lavender Sorbet
Ingredients
Lavender Syrup:
- 1 cup raw cane sugar
- 1 cup water
- 1 tablespoon + 2 teaspoons dry lavender
- Zest 1 medium lemon
- ½ teaspoon kosher salt
Sorbet:
- Juice of 1 medium lemon
- 32 oz. frozen organic blueberries
Instructions
- Turn on the heat to medium in a medium pot add the sugar, water, and lavender. Bring to a boil, then remove from heat and cool for 15 minutes. Strain syrup over a small bowl through a fine-mesh strainer. Add the lemon zest and salt. Remove blueberries from the freezer and set on the counter.
- Add the blueberries, lemon juice, salt, and lavender syrup to a food blender. Pulse 2 times, then blitz on high for 1 minute, until smooth. Place in a freezer-safe dish large enough to hold the sorbet, cover with film-wrap, and place in the freezer for 2 hours. Enjoy immediately.
Notes
- Feel free to use conventional frozen blueberries instead of frozen organic blueberries. Conventional blueberries are known to be raised with a ton of pesticides, and using organic blueberries is the only way to ensure it's pesticide-free.
- For an ice cream machine, follow these three easy steps. 1. Follow the recipe until step 2. Once the mixture is smooth, cover and place the mix in the fridge for 2 hours. 2. Pour the blueberry lemon lavender sorbet mixture into the ice cream machine and churn for 15-20 minutes. Follow the manufacturer's instructions on your ice cream machine. 3. Enjoy immediately.
- You can skip adding the sorbet to the freezer and enjoy it immediately.
- After the sorbet remains in the freezer, it will harden. Set out for 5-10 minutes to soften. I like to take a fork and shave it to make a blueberry granita.
- You can add any leftover lavender syrup to cocktails, teas, and lemonades.
Meiko says
Love this flavor combination