Ginger-Blueberry Sorbet

Ginger-Blueberry Sorbet

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From: EatingWell Magazine, 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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 4 cups blueberries (about 1¼ pounds), fresh or frozen (see Tips)
  • ¾ cup water
  • 2 tablespoons lemon juice
  • ½ teaspoon minced fresh ginger
  • ¼ cup sugar


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  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.
  • 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 information

  • Serving size: ½ cup
  • Per serving: 90 calories; 0 g fat(0 g sat); 2 g fiber; 23 g carbohydrates; 1 g protein; 7 mcg folate; 0 mg cholesterol; 18 g sugars; 8 g added sugars; 54 IU vitamin A; 12 mg vitamin C; 7 mg calcium; 0 mg iron; 2 mg sodium; 82 mg potassium
  • Nutrition Bonus: Vitamin C (20% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, ½ other carbohydrate

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