An easy & healthy blueberry lemon sorbet, prepared with just 3 ingredients – frozen blueberries, brown sugar and some fresh lemon juice. Using the Ninja Creami we make the perfect summer dessert that even small kids can enjoy.
I always get excited when it’s sorbet day (which has been every day for the past few weeks) because fruit sorbet is one of the most-requested summer treats in our house. I make it in my trusty Ninja Creami, and it never disappoints. I usually reach for frozen blueberries – they’re often more affordable, and gently cooking them on the stovetop with a little sugar and fresh lemon juice brings out an even deeper, sweeter berry flavor before they go into the Creami. It’s simple, refreshing, and tastes like summer in every spoonful.
Ingredients and Substitutions
- Frozen blueberries – choose large blueberries or wild blueberries. If using wild frozen blueberries I add 1 tbsp. of sugar on top.
- Brown sugar – or honey or maple syrup can be sued too; personally I prefer the sugar best
- Lemon juice – freshly squeezed
How to make Blueberry Sorbet from frozen Blueberries?
1st: Transfer frozen blueberries into a large sauce pan with lid, sprinkle with lemon juice and sugar and let simmer on the stove top until the blueberries are soft.
2nd: Puree the fruit until smooth and let cool slightly. Transfer the liquid into the Ninja Creami container, cover with lid and freeze.
3rd: When solid frozen, leave on the counter for approx. 10 min, run the sides under hot water and secure the container in the Creami. Run the sorbet function, if powdery re-spin and serve.
3 Ingredient Blueberry Sorbet – Ninja Creami (from frozen fruit)
Equipment
- 1 Ninja Creami Ice Cream maker
- 1 Immersion blender, optional
- 1 sauce pan with lid and spatula
Ingredients
- 500 g frozen blueberries
- 3 tbsp. brown sugar
- 1 tbsp. lemon juice
Instructions
- First, transfer frozen blueberries in a large sauce pan. Sprinkle with sugar and lemon juice and stir.
- Place onto a stove top and on low heat let blueberries soften and blend in with the melted sugar. Remove from stove when blueberries are soft. Stir as needed.
- Transfer into the Ninja Creami container when blueberries have cooled down a bit. Blend with immersion blender and cover with the lid.
- Freeze for up to 24 hours or until blueberries are frozen solid. Then, leave the container for 5-10 minutes on the counter. Run the container under hot water on the sides for a few seconds.
- Secure the container in the Ninja Creami and run the Sorbet settings. If the sorbet looks a bit crumbly add a tbsp. of water in the middle and re-spin the sorbet. Scoop and serve.
Notes
Nutrition
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The perfect way to use up those frozen blueberries lingering in my fridge from last summer. Thanks