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. Source: EatingWell Magazine, July/August 2013

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Puree blueberries in a food processor until smooth.

  • Combine water, lemon juice, ginger and water in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved.

  • Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.

  • Pour the sorbet mixture into an ice cream maker. (No ice cream maker? See Tips.) Freeze according to the manufacturer's directions.


Make Ahead Tip: Freeze in an airtight container for up to 1 week. Let soften slightly before serving.

Tips: If using frozen fruit, measure it frozen and then thaw before pureeing.

If you don't have an ice cream maker, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth, stopping to scrape down the sides as needed.

Nutrition Facts

90 calories; total fat 0.3g 1% DV; saturated fatg; cholesterolmg; sodium 2mg; potassium 82mg 2% DV; carbohydrates 23.1g 7% DV; fiber 2.4g 10% DV; sugar 18g; protein 0.8g 2% DV; exchange other carbs 2; vitamin a iu 54IU; vitamin c 12mg; folate 7mcg; calcium 7mg; ironmg; magnesium 7mg; thiaminmg; added sugar 8g.