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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.
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.
To make this refreshing sorbet, you will need the following key ingredients:
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 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 do you 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 do you 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.
Frequently Asked Questions
Here are the answers to some of the most frequently asked questions about homemade sorbet recipes:
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.
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.
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.
Latest Recipe Video:
Common One to One Substitutions:
Conventional Frozen Blueberries = Frozen Organic Blueberries
Can I make it ahead?
Fridge: Lavender Syrup: You can make the lavender syrup 1-3 days in advance. Keep in an airtight container for 7 days.
Freezer: Blueberry Lemon Lavender Sorbet: You can store the blueberry lavender sorbet in a freezer-safe airtight container for 60 days.
What to serve with Blueberry Lemon Lavender Sorbet?
Blueberry lemon lavender sorbet can stand on its own, but it’s the perfect time to create a spread of refreshing summer refreshments. 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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Blueberry Lemon Lavender Sorbet
- 1 cup raw cane sugar
- 1 cup water
- 1 tablespoon + 2 teaspoons dry lavender
- Zest 1 medium lemon
- ½ teaspoon kosher salt
- Juice 1 1 medium lemon
- 32 oz. frozen organic blueberries
- 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.