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20 minute dinner recipes

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Ginger-Blueberry Sorbet


From EatingWell:  July/August 2013

Deep purple blueberries combined with fresh ginger make this blueberry sorbet recipe beautiful and zingy. And, as a bonus, the blueberries deliver a punch of antioxidants and are a great source of Vitamin K.

3 cups | Active Time: 10 minutes | Total Time: 4 hours 40 minutes



  1. Puree blueberries in a food processor until smooth.
  2. Combine water, lemon juice, ginger and water in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved.
  3. Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.
  4. Pour the sorbet mixture into an ice cream maker. (No ice cream maker? See Tips.) Freeze according to the manufacturer’s directions.


Per 1/2 cup : 90 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 23 g Carbohydrates; 1 g Protein; 2 g Fiber; 2 mg Sodium; 82 mg Potassium

1 1/2 Carbohydrate Servings Carbohydrate Serving

Exchanges: 1 fruit, 1/2 other carbohydrate

Tips & Notes