This Blueberry Lemon Lavender Sorbet is a refreshing, light dessert bursting with vibrant fruit flavor and delicate floral notes.
Naturally high in fiber and low in saturated fat, it’s a guilt-free treat perfect for summer.
Quick to prepare and easy to store, this sorbet is ideal for everyday enjoyment or for impressing guests with a simple, elegant dessert.
Blueberry Lemon Lavender Sorbet
Equipment
- 1 medium saucepan
- 1 fine-mesh strainer
- 1 food blender
- 1 freezer-safe dish
- Plastic wrap
- Measuring Cups and Spoons
Ingredients
Lavender Syrup:
- 1 cup raw cane sugar
- 1 cup water
- 1 tbsp + 2 tsp dried lavender
- Zest of 1 medium lemon
- ½ tsp kosher salt
Sorbet Base:
- Juice of 1 medium lemon
- 32 oz frozen blueberries organic preferred
Instructions
- Prepare the Lavender Syrup: Start by making the fragrant lavender syrup that will give your sorbet its delicate floral note. In a medium-sized saucepan, combine 1 cup of raw cane sugar and 1 cup of water over medium heat. Stir occasionally to dissolve the sugar completely. Once the sugar has fully dissolved, add 1 tablespoon plus 2 teaspoons of dried lavender. Allow the mixture to come to a gentle boil, letting the lavender infuse its aroma into the syrup. As it simmers, your kitchen will fill with a subtle, soothing floral scent. Once the syrup has boiled, immediately remove it from the heat and let it cool for about 15 minutes. After cooling, strain the syrup through a fine-mesh strainer into a small bowl to remove the lavender buds. Stir in the zest of 1 medium lemon and ½ teaspoon kosher salt to balance the sweetness and enhance the brightness of the flavor.
- Prepare the Blueberries: While your syrup cools, gather your frozen blueberries. It’s important to use frozen fruit as it gives the sorbet its naturally creamy texture without added cream or dairy. Remove 32 ounces of blueberries from the freezer and place them on the counter for a few minutes so they are slightly softened. This makes blending easier and ensures a smooth consistency. If you’re using conventional blueberries, rinse them thoroughly before freezing to remove any surface dirt or residues.
- Blend the Sorbet Base: Once the syrup is ready and the blueberries have softened slightly, it’s time to create the sorbet base. In a high-powered food blender, combine the blueberries, juice of 1 medium lemon, a pinch of kosher salt, and the cooled lavender syrup. Pulse the ingredients twice to start breaking down the berries gently. Then blend on high speed for 1 full minute until the mixture is completely smooth, with no chunks remaining. The result should be a vibrant, deep purple mixture with a creamy texture and a fragrant lavender aroma. Taste and adjust, if needed, adding a little more lemon juice for extra brightness or a pinch of salt to balance sweetness.
- Transfer to Freezer-Safe Dish: After blending, carefully pour the sorbet mixture into a freezer-safe dish that is large enough to allow the sorbet to spread evenly. Smooth the surface with a spatula to create an even layer, which will help the sorbet freeze uniformly. Cover the dish tightly with plastic wrap to prevent ice crystals from forming on the surface during freezing. This step is key for maintaining a silky texture.
- Freeze the Sorbet: Place the covered dish in the freezer for 2 hours to allow the sorbet to set properly. During this time, the mixture will firm up while maintaining a scoopable texture. If you plan to enjoy it immediately after blending, you can skip this step, but a short freeze will give it a more traditional sorbet consistency.
- Serve and Enjoy: Once the sorbet has set, it’s ready to enjoy! For a scoopable texture, remove the dish from the freezer and let it sit for 5-10 minutes at room temperature. This softening period makes it easier to scoop perfect portions. You can also use a fork to scrape it into a granita-style texture for a refreshing twist. Serve in bowls or elegant dessert glasses, and garnish with a small sprinkle of lemon zest or a few edible lavender buds for visual appeal. The leftover lavender syrup can be drizzled over cocktails, teas, or lemonades for extra flavor.
Notes
- Use organic frozen blueberries if possible for the purest flavor and to minimize pesticide exposure.
- Make the lavender syrup ahead of time; it can be stored in an airtight container in the fridge for up to 7 days.
- For the smoothest sorbet, ensure blueberries are slightly thawed before blending. Fully frozen berries may strain your blender.
- Adjust the lemon juice and zest to your taste; more lemon will give a brighter, tangier flavor.
- Use a high-powered blender for a creamy texture. If using a regular blender, blend in small batches for uniform consistency.
- To create a granita-style treat, scrape the frozen sorbet with a fork after a few hours in the freezer.
Chef’s Secrets: Elevate Your Sorbet Flavor
The secret to an outstanding sorbet is balancing sweetness, acidity, and aroma.
The lavender must be infused gently to avoid bitterness—never boil for too long.
Zesting the lemon adds natural oils that enhance the floral notes of the lavender.
Using frozen fruit gives creaminess without dairy, and chilling the mixture before freezing ensures a smoother texture.
For a sophisticated presentation, garnish with fresh lavender sprigs or a few whole blueberries on top.
Serving Suggestions: Creative Ways To Enjoy
Serve this Blueberry Lemon Lavender Sorbet on its own as a refreshing dessert or use it as a palate cleanser between courses.
Pair it with light cookies, almond biscotti, or lemon shortbread for a delightful contrast of textures.
It also works beautifully with a dollop of Greek yogurt or alongside fresh fruit for a healthy brunch treat.
For adults, drizzle with a splash of sparkling wine or a lavender-infused cocktail for an elegant summer dessert.
Storage Tips: Keep Sorbet Fresh Longer
To maintain the texture and flavor of your sorbet, always store it in an airtight, freezer-safe container.
Avoid leaving it uncovered, as exposure to air can create ice crystals.
It can last up to 60 days in the freezer, making it a convenient make-ahead dessert.
When ready to serve, let it soften at room temperature for 5-10 minutes to achieve the ideal scoopable consistency.
Leftover lavender syrup can be refrigerated separately and used to flavor teas, lemonades, or cocktails.
Frequently Asked Questions
1. Can I use fresh blueberries instead of frozen?
Yes, but for the best texture, lightly freeze them first. Fresh blueberries can make the sorbet too runny if blended at room temperature.
2. How do I avoid a grainy texture in sorbet?
Use a high-powered blender and slightly thaw the frozen blueberries before blending. Covering the sorbet tightly during freezing also prevents ice crystals.
3. Can I make this sorbet without lavender?
Absolutely! The lavender adds a floral note, but omitting it will still yield a delicious blueberry lemon sorbet. Consider adding a teaspoon of vanilla extract as a subtle flavor substitute.
4. How can I serve this for parties?
Scoop into small bowls or glasses, garnish with fresh blueberries or lemon zest, or turn it into a granita for an elegant, textured presentation. It pairs well with cookies, shortbread, or sparkling beverages.
5. Can I prepare this ahead of time for meal prep?
Yes! Both the lavender syrup and the sorbet can be made in advance. Store the syrup in the fridge for up to 7 days and the sorbet in the freezer for up to 60 days. Allow a few minutes to soften before serving.
