Blueberry Sorbet

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Health score
2%
Blueberry Sorbet
45 min.
10
109kcal

Suggestions


Indulge in the fresh, vibrant flavors of summer with our delightful Blueberry Sorbet! This refreshing dessert is not only a feast for the senses but is also perfect for a variety of dietary preferences. Whether you’re vegetarian, vegan, gluten-free, or simply looking for a delicious low-FODMAP treat, this sorbet ticks all the boxes.

Imagine biting into a scoop of velvety sorbet that bursts with the natural sweetness of ripe blueberries, perfectly balanced with a hint of zesty lemon. Made with simple, wholesome ingredients, this dessert celebrates the beauty of blueberries, which are not only flavorful but also packed with antioxidants and vitamins.

Perfect for gatherings, picnics, or simply as a sweet refreshment on a warm day, our Blueberry Sorbet offers a guilt-free indulgence at just 109 calories per serving. The recipe is straightforward and can be whipped up in less than an hour, making it a fantastic option for both seasoned chefs and novice cooks alike.

So grab your freshest blueberries, and let’s create a luscious sorbet that will delight family and friends. With its striking color and refreshing taste, this treat is sure to become a beloved staple in your dessert repertoire.

Ingredients

  • cups blueberries fresh
  • tablespoons juice of lemon fresh
  • 0.3 teaspoon salt 
  • 0.8 cup sugar 

Equipment

  • bowl
  • sauce pan
  • blender
  • ice cream machine

Directions

  1. In a saucepan, bring sugar, 1 cup water, and lavender, if using, to a boil.
  2. Add salt and simmer 2 minutes.
  3. Transfer sugar syrup to a metal bowl and let cool to room temperature. Strain and discard lavender.
  4. In a blender, pure sugar syrup, blueberries, and lemon juice. Strain and discard seeds and skin. Cover and chill sorbet mixture at least 30 minutes and up to overnight.
  5. Freeze in an ice cream maker according to manufacturer's instructions.
  6. Transfer to a freezer-safe dish, cover, and freeze until hard, at least 1 hour and up to overnight.

Nutrition Facts

Calories109kcal
Protein2.27%
Fat2.68%
Carbs95.05%

Properties

Glycemic Index
11.01
Glycemic Load
14.77
Inflammation Score
-3
Nutrition Score
3.430434745291%

Flavonoids

Cyanidin
7.51mg
Petunidin
28mg
Delphinidin
31.46mg
Malvidin
60.02mg
Peonidin
18.02mg
Catechin
4.7mg
Epigallocatechin
0.59mg
Epicatechin
0.55mg
Eriodictyol
0.22mg
Hesperetin
0.65mg
Naringenin
0.06mg
Luteolin
0.18mg
Kaempferol
1.47mg
Myricetin
1.16mg
Quercetin
6.83mg
Gallocatechin
0.11mg

Nutrients percent of daily need

Calories:109.36kcal
5.47%
Fat:0.35g
0.54%
Saturated Fat:0.03g
0.17%
Carbohydrates:28.13g
9.38%
Net Carbohydrates:25.98g
9.45%
Sugar:23.93g
26.59%
Cholesterol:0mg
0%
Sodium:59.22mg
2.57%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.67g
1.35%
Vitamin K:17.14µg
16.32%
Manganese:0.3mg
14.98%
Vitamin C:10.36mg
12.55%
Fiber:2.14g
8.58%
Vitamin E:0.51mg
3.42%
Copper:0.05mg
2.62%
Vitamin B6:0.05mg
2.41%
Vitamin B2:0.04mg
2.35%
Vitamin B1:0.03mg
2.26%
Potassium:73.32mg
2.09%
Vitamin B3:0.38mg
1.88%
Folate:6.23µg
1.56%
Iron:0.26mg
1.45%
Magnesium:5.6mg
1.4%
Vitamin B5:0.12mg
1.16%
Phosphorus:11.02mg
1.1%
Source:My Recipes