Blueberry Lemon Lavender Sorbet

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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. 

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 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:

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

Summer Treats:

• Key Lime Cheesecake
• Fried Apple Hand Pies
• Blueberry Lemon Tart

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:

📖 Recipe

Blueberry Lemon Lavender Sorbet

Kenneth Temple

This blueberry lemon lavender sorbet is light, creamy, and refreshing on a nice summer day. The hint of lemon zest makes this sorbet outstanding.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Freezing 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 6 persons

Calories 198 kcal

Ingredients

  

1x2x3x

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 1 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

For an ice cream machine follow these 3 easy steps. 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. 3. Enjoy immediately.

You can skip adding the sorbet to the freezer and enjoy immediately.

After 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. 

Nutrition

Calories: 198kcalCarbohydrates: 56gProtein: 1gFat: 1gSaturated Fat: 0.04gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 197mgPotassium: 127mgFiber: 4gSugar: 48gVitamin A: 89IUVitamin C: 15mgCalcium: 16mgIron: 0.5mg

Keyword blueberries, blueberry lemon lavender sorbet, blueberry sorbet, lavender sorbet, lemon sorbet, sorbet

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