Blueberry sorbet (refined sugar-free)

Blueberry sorbet

Served with a little lemon and mint, although chocolate sauce would be good!

After getting back from Lush Fest 2011, my friends had loads of fresh blueberries that needed using up quickly.  The first thing I though to do was make sorbet!  Again, this is using fruit sugar instead of refined sugar, just like my rhubarb sorbet last month.

You will need an ice cream maker for this recipe. Makes about 500ml of sorbet.  Remember your ice cream maker might need to be in the freezer overnight before you start!


  • 50ml/2fl oz cold water
  • 2 punnets (or more) of fresh blueberries, washed
  • 30g/2oz fruit sugar OR 85g/3oz caster sugar, plus extra to taste
  • lemon juice, to taste


  1. Place the water, blueberries and sugar into a pan, cover with a lid and bring to the boil. Continue to boil for 2-3 minutes, then remove the lid, reduce the heat to a simmer and simmer for a further 4-5 minutes, or until the fruit is tender. Set aside to cool.
  2. Transfer the cooled mix to a food processor and blend to a purée. Transfer the puréed blueberries to a fine sieve and push it through the sieve with a wooden spoon, collecting the sieved liquid in a bowl.
  3. Once the mixture has cooled, add sugar or lemon juice, to taste, as necessary.
  4. Transfer the sieved blueberry purée to an ice cream maker. Churn, following the manufacturer’s instructions, for 15-25 minutes, or until the sorbet is smooth and has set. Store in the freezer until needed.

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