Easy Blueberry Sorbet Recipe

Easy Blueberry Sorbet in white bowls

The Spruce Eats / Diana Chistruga

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 6 servings
Nutrition Facts (per serving)
186 Calories
0g Fat
48g Carbs
1g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 186
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 46mg 2%
Total Carbohydrate 48g 17%
Dietary Fiber 2g 9%
Total Sugars 43g
Protein 1g
Vitamin C 10mg 51%
Calcium 8mg 1%
Iron 0mg 2%
Potassium 82mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Blueberries lend their great flavor to many different frozen desserts. This easy blueberry sorbet recipe takes advantage of their natural sweetness to make a healthy and delicious dessert. It uses a little lemon juice and salt to enhance the flavors and balance the sweetness, so you will have sorbet that tastes like fresh, ripe fruit.

Making sorbet is one way of enjoying fresh blueberries while they are in season. You may have them in your garden, pick them at a local orchard, or buy them at the farmers market. Blueberries that are just at the point of ripeness are best since they still have some acid and tannins. If you use overly ripe blueberries, they have lost this complexity. When the blueberry season has passed, you can still make blueberry sorbet using fresh frozen fruit. Commercially frozen blueberries are picked at their peak and they will make a lovely sorbet.


  • 4 cups blueberries, fresh or frozen

  • 1 cup sugar

  • 1 cup water

  • 2 tablespoons freshly squeezed lemon juice

  • 1/8 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

    Easy Blueberry Sorbet ingredients in bowls

    The Spruce Eats / Diana Chistruga

  2. Heat the sugar and water in a small saucepan over medium-low heat until the sugar is completely dissolved. This should take about 5 minutes.

    Sugar and water in a saucepan on a burner, stirred with a spatula

    The Spruce Eats / Diana Chistruga

  3. Add the salt and lemon juice to the warm sugar syrup.

    Sugar syrup, with lemon juice and salt mixture in a saucepan on a burner, stirred with a spatula

    The Spruce Eats / Diana Chistruga

  4. Puree the sugar syrup mixture with the blueberries in a food processor or blender until completely smooth. This will be your sorbet base.

    Sugar syrup and blueberries mixture in a blender

    The Spruce Eats / Diana Chistruga

  5. Chill your blueberry sorbet base in the freezer in an air-tight container until it is frozen. Chilling for at least an hour is a good estimate, although you can also put this together and freeze it overnight.

    Easy Blueberry Sorbet in a metal container

    The Spruce Eats / Diana Chistruga


  • Decide what kind of texture you want. If you want your blueberry sorbet to be even smoother, strain it after you puree the ingredients together. Using a fine-mesh strainer or cheesecloth will remove the seeds and skins, so you have a very smooth texture.
  • This recipe is a great way to use frozen fruit, especially when ripe fruit is not available. You won’t be able to tell the difference between using fresh or frozen blueberries for this sorbet recipe. Make sure that the frozen blueberries don’t have added sugar or you will need to adjust the recipe. Defrost the berries before you puree them so you get the right texture for the finished product.
  • Although this recipe can be made with less sugar, it will impact the finished product. Fresh sorbets can get especially hard in the freezer if they don’t have plenty of sugar or a little alcohol in the recipe. If you plan on reducing the sugar, make sure to eat it right away.