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.
The Ingredients
- 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.
The Directions
- 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!
Blueberry Sherbet
Smooth, creamy blueberry sherbet.
Ingredients
- ½ cup sugar
- 1 ½ cups frozen blueberries
- ⅔ cup Greek yogurt
- ⅓ cup heavy cream
- 1 teaspoon fresh lemon juice
Instructions
- 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.
Notes
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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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 310Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 56mgCarbohydrates: 49gFiber: 2gSugar: 44gProtein: 7g
cindy ferguson says
This looks yummy Christina! I have to say I've tried several of your recpes, they are always delicious and spot on, I can't say that about everyone ;)
Since I'm cooking for 2 I really appreciate your pared down recipes, keep them coming!
Regards,
Cindy Ferguson
Averie @ Averie Cooks says
The color of this is just gorgeous!
Heather (Heather's Dish) says
i'll be taking that relax advice...anything to make the weekend last longer!
thelittleloaf says
Oh I hate it when a recipe fails! For me, it's a bit like riding a bike - I have to make it again until it works - but can totally understand why you turned to this instead. You could say it was a lucky mistake as the resulting sherbert looks utterly scrumptious :-)
Lauren at Keep It Sweet says
Love how cute this is in sandwich form! Can't wait to see how that brownie recipe turns out when you get it right:-)
Katrina @ Warm Vanilla Sugar says
This sounds awesome! I love it!
Kim (Feed Me, Seymour) says
I'm so glad Kansas is treating you well! A friend of mine says they have the best Mexican food in Kansas! You'll have to let me know. And this sherbert, man is it beautiful! I almost don't want to eat it because it's too pretty. But then again, I bet it's too tasty NOT to try!
Kathryn says
Kansas always sounds to me such a romantic place I think, mainly, because I'd only heard of it from the wizard of oz for a long time! But it sounds like it suits the two of you very well and it's great that you've got a chance to get back in the kitchen again (even if there is the odd fail!)
cassie says
So glad you are enjoying Kansas so far. I love that this has Greek yogurt in it!
Vicki Bensinger says
I love blue errors and this recipe sounds perfect on a warm summers day. I love the idea of putting it between 2 chocolate graham crackers.
As for Kansas, I'm from the Midwest and went to KU in Lawrence. You may not be familiar with that yet since you're new to the state but it's about 50 minutes west of KC off the turnpike. After graduating college I lived in Kansas City for 3 years and loved it. Kansas is a great place to raise a family, very friendly people and less stressful than California. I think you'll love it. What city or town are you residing in?