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; 0.3 g total fat; 2 mg sodium. 82 mg potassium; 23.1 g carbohydrates; 2.4 g fiber; 18 g sugar; 0.8 g protein; 54 IU vitamin a iu; 12 mg vitamin c; 7 mcg folate; 7 mg calcium; 7 mg magnesium; 8 g added sugar;