Lemon Blueberry Yogurt Sorbet

Here is a delightful variant to my earlier Balsamic Cherry Yogurt Sorbet recipe. I had a yen for a light, slightly tart, slightly sweet dessert with this recent string of 90 degree days. And what’s easier than spinning some fruit, sugar and yogurt together, sticking it into a freezer to be scooped later at leisure. As a matter of fact, the toughest part of this recipe is the planning ahead so you can enjoy this delicious dessert when desired.

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Prep time: 5 hours

Total time: 5 hours

Serves: 16

Ingredients

32 oz whole milk yogurt
7 oz sugar
3 oz blueberries
zest and juice from 1 large lemon
2 tbsp lemon zest (zest from 1 large lemon)
⅓ cup lemon juice (juice from 1 large lemon)

Instructions

Zest and juice the lemon.
Add all ingredients into a food processor.
Pulse until smooth and well combined.
If using a churn, finish to a creamy consistency per the manufacturer's directions.
If not using a churn, process on High for at least 60 seconds to lighten the mixture.
Pour into reclosable containers and cover with plastic wrap to keep ice crystals from forming on top.
Freeze for 4 - 5 hours before scraping with a scoop to serve.

Zest and juice the lemon.

Add all ingredients into a food processor.

Pulse until smooth and well combined.

If using a churn, finish to a creamy consistency per the manufacturer’s directions.
If not using a churn, process on High for at least 60 seconds to lighten the mixture.
Pour into reclosable containers and cover with plastic wrap to keep ice crystals from forming on top.