Blueberry Basil Lemonade Sorbet (Print version)
Sweet blueberries, zesty lemon, and fresh basil combine for a refreshing, vibrant sorbet, perfect on warm days.
# 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 it:
01 - Combine granulated sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until sugar is fully dissolved. Remove saucepan from heat, add fresh basil leaves, and steep for 10 minutes. Strain syrup to remove basil and discard the leaves.
02 - Place blueberries, lemon zest, freshly squeezed lemon juice, strained basil syrup, and a pinch of salt into a blender. Process until the mixture is completely smooth.
03 - For a silkier texture, pour blended mixture through a fine mesh sieve into a bowl to remove skins and seeds.
04 - Transfer mixture to a shallow freezer-safe container. Cover and freeze for 4 to 6 hours, stirring vigorously with a fork every 30 to 60 minutes to break up ice crystals until texture becomes smooth and scoopable.
05 - For an ultra-creamy texture, churn mixture in an ice cream maker following the manufacturer's instructions.
# Expert suggestions:
01 -
- Uses simple produce and pantry staples
- Absolutely no dairy gluten or eggs so it is allergy friendly and vegan
- You just need a blender and a shallow dish for freezing no special equipment
- Bright bold flavors that never taste artificial
02 -
- Rich in antioxidants from the blueberries
- Completely dairy-free gluten-free and vegan so everyone can enjoy
- Freezes beautifully and keeps texture with occasional stirring
03 -
- Always taste your syrup before blending with the berries to adjust sweetness if needed
- Extra lemon zest added just before serving can lift the whole dish and make flavors pop
- If you love a stronger herb note let the basil leaves steep an extra ten minutes or muddle fresh basil directly into the finished sorbet just before serving