Blueberry sorbet is the perfect refreshing dessert for summer! Fresh blueberries get blended with homemade lemon simple syrup and the secret ingredient - basil! The blend of berries and basil tastes like summer in a bowl, it scoops perfectly every time, and you don't need an ice cream machine.
Homemade blueberry sorbet is easier to make than you might think. Instead of using an ice cream machine, the freezing process all happens in a loaf pan in your freezer!
The sugar syrup provides the right amount of sugar and liquid to keep the sorbet ultra smooth and not icy. The sugar lowers the freezing point, preventing ice crystals from forming. And the result is a fresh berry sorbet that is so bright and refreshing.
Make this to have on hand for your 4th of July party or just a hot summer day. Or try more frozen treats like coconut sorbet, Thai tea ice cream, berry granita, strawberry cheesecake ice cream, or blackberry ice cream!
Jump to:
Why You'll Love This Recipe
Fresh blueberries - Berries are in their peak season over the summer, so using fresh blueberries in this sorbet gives it a juicy, sweet, and slightly tangy flavor. If you're lucky enough to live where blueberries grow, pick your own, freeze them, and use them for the blueberry puree. It's super fun and you know your homemade sorbet will taste delicious!
Basil - This unexpected herb pairs so beautifully with the fresh berries. It brings a unique flavor to this summertime dessert that will keep people coming back for more.
Simple recipe - This recipe really is super easy. You'll make a simple syrup, then combine it with frozen blueberries and basil in a food processor or high-speed blender for a deliciously smooth texture. Then pop it in a loaf pan and freeze!
Ingredients
- Blueberries. You can either freeze fresh blueberries, or use a bag of frozen blueberries.
- Lemon. Freshly squeezed lemon juice should be used (rather than bottled juice).
- Sugar. Standard granulated sugar is used for sweetness and to prevent iciness.
- Basil. Fresh basil leaves give this fruit sorbet a delightful herbaceous undertone. They can be completely omitted, but I highly suggest adding them!
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- You can omit the basil for a beautiful blueberry sorbet.
- Use lime in place of the lemon.
- Add in up to 2 ounces of the alcohol of your choice for an adult sorbet.
- Use raspberries, strawberries, or blackberries in place of the blueberries. Raspberry will be the most tart. And, make sure to use a sieve to filter out any seeds.
- Freeze your own blueberries or use a bag of frozen blueberries.
How to Freeze Blueberries
If you have the opportunity to pick your own blueberries...go for it! They're so fresh and full of flavor, plus it's nice to know exactly where your fruit came from.
To freeze the blueberries, wash and dry them well, then scatter them on a large sheet pan so they lay flat in one layer. Freeze the blueberries for 1 hour, then transfer to a ziptop bag or sealed container.
If you add all of the fresh blueberries to a bag without flash freezing them on a pan, they'll all clump together into big chunks.
How to Make This Recipe
💌 Save This Recipe
One: Heat together the sugar, water, and lemon juice until the sugar dissolves. Cool.
Two: Add the frozen blueberries, basil, and simple syrup to a high speed blender and blend until completely smooth.
Three: Smooth the sorbet into a loaf pan, cover with plastic wrap and freeze overnight.
Four: Heat an ice cream scoop in hot water, then serve!
Expert Tips
- Blend the sorbet mixture until it is extremely smooth so no chunks remain.
- If you have a small blender, blend in batches and then combine the batches and add them to the loaf pan.
- Let the sorbet freeze fully - overnight is best. It takes time for it to freeze through to the center.
- For easiest scooping, heat an ice cream scoop in hot water first before scooping the sorbet.
Recipe FAQs
I do not suggest this because the sorbet will turn very icy instead of being smooth. This recipe has been tested with a ratio of sugar to liquid that results in a smooth sorbet.
Yes! Spearmint would be another great option.
Storage
Store the fruit sorbet tightly covered with plastic wrap and aluminum foil in the freezer for up to two weeks.
More No Bake Recipes You'll Love
What to Know When Cooking with The Cozy Plum
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below!
📖Recipe
4-Ingredient Blueberry Basil Sorbet
Equipment
- Small saucepan
Ingredients
- ¾ cup water
- 1 ⅓ cup granulated sugar
- ½ cup lemon juice freshly squeezed
- 6 cups blueberries frozen
- ½ cup basil leaves packed
Instructions
- Add the water, sugar, and lemon juice to a small saucepan over medium heat and cook, stirring, until the sugar dissolves.¾ cup water, 1 ⅓ cup granulated sugar, ½ cup lemon juice
- Transfer to a dish and place in the fridge to cool down quickly.
- Once the simple syrup is room temperature (or colder), add the frozen blueberries, basil, and simple syrup to a high speed blender or food processor and blend until very smooth and no chunks remain.6 cups blueberries, ½ cup basil leaves
- Transfer the blended fruit to a loaf pan or freezer safe container, cover with plastic wrap, and freeze for at least 6 hours (overnight is best).
- Once set, scoop and serve.
Video
Notes
Store tightly covered in the freezer for two weeks.
Leave a Reply