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Creamy No Churn Blueberry Lemon Sorbet Bliss

creamy no churn blueberry lemon sorbet - featured image
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A quick and easy no churn sorbet combining the tang of lemon with sweet blueberries in a creamy, smooth texture perfect for summer.

Ingredients

Scale
  • 2 cups (300g) fresh blueberries (can substitute frozen, thawed and drained)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60ml) freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 1/2 cups (360ml) heavy cream
  • 2/3 cup (200g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Rinse and drain blueberries. Blend with granulated sugar until smooth, about 1 minute. Optionally strain through a fine mesh sieve for a silky texture.
  2. Stir in lemon juice and lemon zest into the blueberry puree. Mix well and set aside.
  3. Whip heavy cream until soft peaks form, about 3 to 5 minutes, being careful not to overwhip.
  4. Gently fold sweetened condensed milk, vanilla extract, and a pinch of salt into the whipped cream.
  5. Slowly fold the blueberry-lemon mixture into the creamy base, preserving the airy texture.
  6. Pour mixture into a freezer-safe loaf pan or container, smooth the top, cover tightly, and freeze for at least 6 hours or overnight until firm.
  7. Before serving, let sorbet sit at room temperature for 5 to 10 minutes to soften slightly for easier scooping.

Notes

Whip cream to soft peaks, not stiff, to avoid grainy texture. Fold ingredients gently to preserve airiness. Use fresh lemon juice and zest for best flavor. If sorbet is too hard, wrap container in warm cloth before scooping. Adjust sugar if blueberries are tart.

Nutrition

Keywords: blueberry sorbet, lemon sorbet, no churn sorbet, summer dessert, creamy sorbet, easy sorbet recipe

Find it online: https://emacrave.com/creamy-no-churn-blueberry-lemon-sorbet-bliss-easy-recipe-for-summer/