Blueberry and Lemon Sorbet with Mint

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A refreshing frozen sorbet blending bright blueberries and zesty lemon, garnished with fresh mint leaves for a cool finish. This recipe, ready in about 20 minutes, layers fresh blueberries, lemon juice, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 120 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups fresh blueberries
• 1/2 cup, freshly squeezed lemon juice
• 1 cup granulated sugar
• 1 cup water
• 10, finely chopped fresh mint leaves
• 1 teaspoon lemon zest

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: In a medium saucepan, combine 1 cup water and 1 cup granulated sugar. Heat over medium heat, stirring occasionally until the sugar dissolves completely, about 5 minutes. Remove from heat and let cool to room temperature.
2. Step 2: Puree 3 cups fresh blueberries in a blender until smooth, then strain through a fine sieve to remove skins and seeds.
3. Step 3: Stir 1/2 cup freshly squeezed lemon juice, 1 teaspoon lemon zest, and the cooled sugar syrup into the blueberry purée until well combined.
4. Step 4: Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions, about 20-25 minutes, until it reaches a sorbet consistency.
5. Step 5: Fold in 10 finely chopped fresh mint leaves, then transfer sorbet to a freezer-safe container and freeze for at least 2 hours before serving for a firmer texture.