Blueberry Lemon Lavender Sorbet
A vibrant and refreshing sorbet blending juicy blueberries, zesty lemon, and aromatic lavender. Naturally fiber-rich and low in saturated fat, this light dessert is perfect for summer days or casual gatherings. Quick to prepare, it can be enjoyed immediately or frozen for later.
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.
