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


Read the full recipe after the video.

Recipe Summary

4 hrs 40 mins


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.

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

1/2 cup
90 calories; protein 0.8g; carbohydrates 23.1g; dietary fiber 2.4g; sugars 18.3g; fat 0.3g; vitamin a iu 53.6IU; vitamin c 11.6mg; folate 7mcg; calcium 7.2mg; iron 0.3mg; magnesium 6.6mg; potassium 82.4mg; sodium 2mg; added sugar 8g.

1 fruit, 1/2 other carbohydrate