This Blueberry Sherbet is a cool, sweet and creamy treat that's perfect for summer. What a great way to use a bunch of fresh blueberries, but this works with frozen berries, too! This sorbet is technically a sherbet because it contains Greek yogurt and heavy cream, and you will love the creaminess!
When you find yourself with too many fresh or frozen blueberries, I want you to think of this dreamy blueberry sherbet. That is, after you're done making my small batch blueberry muffins, ok?
This is a sherbet because it contains dairy, but it does not contain eggs. A blueberry sorbet typically doesn't have any dairy products, just fruit, sugar and ice.
I love that it's full of fresh fruit, and I think of it as a light dessert for any summer night. If you love dairy with blueberries, my no bake blueberry cheesecake should be next on your list!
The entire recipe is made in your food processor. This is the food processor I've had for over a decade and it has never let me down. It's just a quick blend and then into the ice cream maker it goes.
This is the ice cream maker I use. I love it because it's cheap and easy to use (only one button!). My husband has since upgraded us to this model because it's ready at a moment's notice and doesn't require any bowl chilling ahead of time.
How to Make Blueberry Sherbet with Frozen Blueberries
This recipe uses just 1 ½ cups of frozen blueberries. This is equal to the entire 10-ounce bag of frozen blueberries, but I share the measurement of 1 ½ cups, just in case you buy giant bags of frozen blueberries like we do.
This recipe calls for ½ cup of sugar to make it as sweet as grocery store blueberry sherbet, but you could lower it to ⅓ cup and still get great results.
- Granulated Sugar. We're first going to grind the sugar in the food processor before adding all other ingredients. This makes it super fine sugar. Since we're not cooking this recipe, it also helps dissolve the sugar so we don't have a gritty blueberry sorbet at the end.
- Blueberries. You need 10 ounces or 1 ½ cups of frozen blueberries. If you're using fresh, use 2 cups of fresh blueberries.
- Greek Yogurt. I highly recommend full-fat plain yogurt for this recipe, since it is a dessert after all. If you're more of a fat-free yogurt person, you can definitely use that, but know that the sorbet might not have as much creaminess. I don't recommend using plain yogurt because it's too runny. Full-fat Greek yogurt is what we're after.
- Heavy Cream. Just a small splash (⅓ cup) of heavy cream. You can use half and half, if you prefer.
- Lemon Juice. Make it freshly squeezed, please, because it will make our blueberry flavors pop.
- Gather all ingredients for the recipe, and have ready your food processor. First, add the sugar to the food processor and process on HIGH for about 20 seconds, just to grind it into super fine sugar.
2. Next, add all remaining ingredients: blueberries (fresh or frozen), Greek yogurt, heavy cream, and lemon juice.
3. Blend until smooth, about 1 minute.
4. Transfer this mixture into your ice cream maker, and church according the manufacture's directions. If you're using an ice cream maker that has a frozen bowl, it should only take 10 minutes. It is done being churned when it is thick and frozen, as seen pictured below.
5. Place the semi-frozen mixture into a dish, and freeze for at least 4 hours before scooping and serving.
What to Serve with Blueberry Sherbet
I think this is a great, refreshing dessert that's on the lighter side. I like to serve it with a small scoop of blueberries at the bottom of the bowl. I love the way the sorbet starts to freeze them. A thyme sprig or lemon slice is beautiful on top, too!
Try smashing a few mini scoops of this sherbet in between chocolate graham crackers. Chocolate and berries were made for each other, and here's proof with my mixed berry smores!
Smooth, creamy blueberry sherbet.
- ½ cup sugar
- 1 ½ cups frozen blueberries
- ⅔ cup Greek yogurt
- ⅓ cup heavy cream
- 1 teaspoon fresh lemon juice
- In the bowl of a food processor, add the sugar. Pulse it for about 20 seconds to make it superfine.
- Next, add all the remaining ingredients (blueberries, yogurt, heavy cream and lemon juice).
- Puree for 1 minute. Scrape down the bowl and puree again for another minute.
- Freezer according to your ice cream maker's instructions. Mine only took 10 minutes in a frozen bowl.
- Scrape the mixture into a freezer-safe dish, and freeze for 4 hours before scooping and serving.
Blueberries: You need 1 ½ cups frozen or 2 cups fresh blueberries. If you're using frozen, it's the entire 10 ounce bag.
Greek Yogurt: Full-fat plain Greek yogurt.
Heavy Cream: Obviously, heavy cream tastes best, but you can use half and half.
Lemon Juice: Freshly squeezed lemon juice.
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Amount Per Serving: Calories: 310Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 56mgCarbohydrates: 49gFiber: 2gSugar: 44gProtein: 7g
I am so happy I found your blog!
~Art a la Rue
I love Boston, but sometimes dream about moving somewhere simpler and more relaxed. Congrats on your move! I love blueberry anything (especially at this time of year) and this sherbet looks incredible!
so happy your settled in! the color is divine and in between two cookies, even better!
Allison Ohl says
Do we need an ice cream maker to finish this recipe or do I just put the mixture in the freezer?
Christina Lane says
Yes, step 2 of the recipe indicates that you need to freeze it according to your ice cream maker's manufacturer's directions. Every ice cream maker is different, so I can't tell you exactly how to freeze it. Mine takes 10 minutes.