Homemade sorbet is a great way to make a scrumptious and healthy dessert that is also low-fat. You can make sorbets with all different types of fruits, so don’t be afraid to try different forms of this recipe! This recipe does not require the use of an ice cream or sorbet maker and only takes about 5-7 minutes to prepare.
Vermont Blueberry and Maple Syrup Sorbet
1.5-2 cups blueberries
1/4 cup maple syrup
1/2 lemon, juiced
~tsp lemon zest dash of vanilla extract
1. Combine all of the ingredients into a mixing bowl and mash (or have a helper do so) with a potato masher just until the mixture is combined and the blueberries are smashed up a bit.
2. Place the mixture into a blender or food processor. Blend, pulsating when necessary. My blender has a space at the top to insert a mixing device. If your blender doesn’t have this ability, simply blend the mixture, stop it, and then mix it with a spoon. Blend again and repeat until the entire mixture is fairly smooth. Some bumps are perfectly fine. Hand-held electric mixers would probably work fairly well for this purpose, too.
3. Dig in and bask in blueberry deliciousness 🙂