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Blueberry Sorbet



1 cup sugar
1/2 cup filtered water
1/2 teaspoon salt
6 cups fresh blueberries, preferably organic
1/4 cup freshly squeezed Meyer lemon juice


In a saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Set aside to let cool.

Purée the blueberries with the sugar syrup and lemon juice in the blender until very smooth, strain through a fine mesh sieve. Cover and refrigerate until chilled, at least 4 hours. Churn in an ice cream maker according to the manufacturer’s directions.