Blueberry Sorbet (3 Ingredients!)

This blueberry sorbet recipe needs just 3 ingredients and a food processor: no ice cream maker required! It’s delicious, naturally sweetened, and ready in 10 minutes.

Every summer I become obsessed with blueberries, possibly due to my obsession with picking them in Michigan. Either way, I always put on my “blueberry recipe planning” hat around now, and I came up with this blueberry sorbet recipe!

Here’s what’s fun about it: it tastes so delicious and it takes only 5 to 10 minutes in a food processor. It comes out with a rich purple color, tastes bright from lemon and is sweetened with nothing but maple syrup. No ice cream maker, no custard base, no churning required!

Why You’ll Love This Recipe

I’ve made a lot of frozen desserts over the years (from blueberry ice cream to homemade frozen yogurt), but these days I’m mostly interested in super fast no churn recipes. This blueberry sorbet is essentially a nice cream; here’s why you’ll love it:

Just 3 ingredients. Blueberries, maple syrup, lemon juice.
No ice cream maker required. A food processor does all the work!
Naturally sweetened. Maple syrup or honey adds just enough sweetness.

Ingredient Notes for Blueberry Sorbet

Just a few notes on what you need:

Blueberries: Fresh or frozen both work. I like using fresh because I find the flavor is better: you just freeze them in a single layer on a sheet pan for 2 hours first. Store-bought frozen berries work too, but their flavor is a little less sweet so you may need to add more sweetener.
Maple syrup or honey: I like maple syrup usually but either works! I use the bottle marked “Grade A: Dark Color and Robust Flavor” (I think it has the best flavor).
Lemon juice: Don’t skip it! The acidity brightens the berries.
Lemon zest (optional): If you want even more citrus zing, add a little lemon zest. Just don’t add too much: in one recipe test I added too much and it was much too lemon-y!

How to Make Blueberry Sorbet

The method is super simple; here’s what to do:

Freeze the blueberries. If using fresh berries, spread them in a single layer on a sheet pan and freeze for 2 hours.
Blend until creamy, adjusting the flavor as desired. Add all ingredients to a food processor and process for several minutes, scraping down the sides as needed. Add water and/or more maple syrup 1 tablespoon at a time until it comes to the correct consistency and sweetness.
Serve or freeze. Enjoy it immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze for 1 to 2 hours until firm enough to scoop.

Pro Tip: Be patient when blending! The mixture will look crumbly at first: just keep processing and scraping down the sides, and it will transform into a silky, creamy sorbet once you add enough liquid. This takes several minutes, so don’t worry if it feels like it takes a while.

Flavor Variations to Try

Here a few flavor variations you can try if you’re interested in mixing it up:

Mixed berry: Swap in frozen strawberries, raspberries, or a mixed berry blend. (I do also have a raspberry sorbet recipe which is a standard sorbet that requires an ice cream maker.)
Blueberry peach: Try swapping in frozen peaches for half of the blueberries.
Herb-infused: Blend in a few fresh mint or basil leaves for an herby flavor (I like this flavor but my kids usually like this less: ha!).
Extra citrusy: Try lime instead of lemon. (I also have a lime sorbet and lemon sorbet recipe!)

Ways to Serve Blueberry Sorbet

Scooped into bowls with fresh berries and a sprig of mint
Paired with a scoop of pea c h sorbet or watermelon sorbet for a sorbet trio
Topped with toasted coconut flakes or crushed pistachios

Storage Info

Blueberry sorbet is best enjoyed fresh (since it doesn’t have stabilizers like in store-bought versions). If you have leftovers, you can store them in a freezer-safe container for 1 to 2 days. Let the sorbet sit at room temperature for 10 minutes before scooping to soften.

Dietary Notes

This blueberry sorbet is gluten-free, dairy-free, vegetarian, and vegan.