No-Ice-Cream-Maker Blueberry Sorbet – a delicious recipe with sugar, water, thyme, frozen blueberries, fresh berries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make a simple syrup. Combine the water and sugar in a small saucepan. Bring to a light boil and then simmer 5-10 minutes or until you reach the liquid-but-sticky consistency of maple syrup.
2
Add the lemon thyme or the herb of your choice and let steep for at least 30 minutes, up to several days. The syrup can be stored in the fridge for up to one week and still taste fresh.
3
About one hour before you are ready to serve, it's time to throw everything together. Process the frozen blueberries (straight from the freezer, do not defrost) and 1/2 cup of the simple syrup in a food processor together. Continue to add simple syrup to your taste. Process until the mixture is similar to a thick smoothie or milkshake.
4
Stick the sorbet in the freezer for 30 minutes - 1 hour (depending on how fast your freezer warms up). It should emerge firm but not icy. If your freezer is very cold you might need to stir once for even cooling.
5
Serve with a pile of berries on top, your favorite ice cream, or anything you desire.
260
kcal
Calories
67
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 cup sugar, 1 cup water, 10 sprigs lemon thyme (or your favorite herb), 3 cups frozen blueberries, and more.
Yes, No-Ice-Cream-Maker Blueberry Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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