Blueberry Raspberry Lemon Sorbet
I love ice cream, gelato, sorbet...anything frozen and sweet. This recipe uses the sweetness of summer fruits and a bit of honey and it is sweet and refreshing on a hot summer day. Trust me, you'll be making this all summer long.
PREP TIME
5 minutes
COOK TIME
—
INGREDIENTS
5
Serves: 4
Ingredients
- 4 cup4 cup4 cup Frozen Blueberries
- 1 cup1 cup1 cup Organic Raspberries
- 1 whole1 whole1 whole Lemon zest
- 0.25 cup0.25 cup0.25 cup Lemon Juice, fresh
- 3 Tbsp3 Tbsp3 Tbsp Honey
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Put all ingredients into a high powered blender and blend until completely smooth.
- You can eat immediately or freeze. I prefer to freeze it for 1-2 hours.
- You can top with fresh berries or cacao nibs.
Notes
You can mix up the fruit as you like or have on hand. I also like blackberries in place of the blueberries. Have fun with it.
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My Notes:
About This Recipe
Show nutritional information
Autoimmune Protocol Coconut Free Dairy Free Egg Free Gluten Free Grain Free Ice Cream Nightshade Free Nut Free Paleo Pescetarian Plant Based Shellfish Free Specific Carbohydrate Diet Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 148 |
| Fat: | 0 g |
| Carbohydrates: | 38 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 2 mg |
| Fiber: | 6 g |
| Sugars: | 29 g |
| Calculated per serving. | |
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