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If it’s too hot to bake, Lemon Blueberry Sherbet makes a great dessert

We’re in what you might call the dog days of summer. Hot, humid and unrelenting. The tomatoes love it, sweet corn loves it, but after a few weeks, people get a little tired of it. That is where Lemon Blueberry Sherbet comes in. Because the blueberries also love these hot humid days and they are ripening like crazy right now.

Start with a simple syrup

Lemon juice is added to a combination of water, sugar and cornstarch. The cornstarch is optional, but it does greatly increase the creaminess of the sherbet, and really isn’t any more trouble. You just have to stir a bit more so that you don’t end up with lumps.

A citrus juicer comes in handy

You are going to need 6 to 8 lemons, depending on how juicy they are. You need a cup of fresh lemon juice. I love this citrus juicer.

Lemon and blueberry are a match made in heaven

The sweetness of ripe blueberries is the perfect complement to this tart and tangy lemon sherbet.

Echo the tartness with a bit of lime in the swirl

I always enjoy the combination of blueberries with lime – remember my Blueberry Lime Crisp? And if you don’t have fresh blueberries on hand, frozen berries will work just as well. They will be cooked down anyway, so it doesn’t matter.

It just takes a couple minutes to make a blueberry sauce

All of the ingredients are simmered together until the berries break down. Then, into the fridge to chill until later.

Sherbet needs dairy

Without the addition of dairy, this would be sorbet, which is always very good. But, not what I’m aiming for today. You can use any dairy for most sherbets, but the amount of lemon juice in this one is likely to make milk curdle. Half and half doesn’t curdle so readily, so that is what I used. If dairy is off the table for you, I suggest canned coconut milk as an alternative. It also won’t curdle and the flavors go together very nicely.

Into the ice cream freezer

As, I note in the recipe, below, it’s important to have the churning mechanism in place, and the ice cream maker running before you pour in the base mixture. This keeps the whole process running smoothly.

Follow your ice cream maker’s directions

I have had this Cuisinart Ice Cream Maker for years. It has stood the test of time in my kitchen and the one I linked is the same machine today, so apparently it’s a keeper for a lot of people.

Churn until thick and creamy

This IS sherbet, so it is not going to be completely creamy like a full fat ice cream will be, but it should something like the photo below.

Time for the swirl

Layer the sherbet and the blueberry sauce in a freezer container, and press parchment paper firmly on the top, to prevent ice crystals from forming. Freeze for at least two hours before serving.

Here’s how to make Lemon Blueberry Sherbet.

recipe for Lemon Blueberry Sherbet on The Creekside Cook

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Lemon Blueberry Sherbet

Author: Donalyn Ketchum

Tangy and sweet and the perfect summer frozen treat! There are a few steps involved but nothing complicated.

Prep Time20

Freezing time30

Total Time50

Course: Desserts

Cuisine: American

Meal: Dinner, Snacks

Servings:

Calories: 193kcal

Equipment

Ingredients

Sherbet Ingredients

1 1/2 cups water
1 1/2 cups granulated sugar
2 teaspoons cornstarch
1/4 teaspoon salt
Zest of 1 lemon [ you'll use the juice in the next step]
6 lemons [may take more]
2 tablespoons vodka [optional, but it prevents iciness in the final result]
1 cup half and half

Blueberry Sauce Ingredients

1 cup fresh blueberries
1 lime [juice and zest]
2 tablespoons granulated sugar
1 teaspoon water
Pinch kosher salt
1 teaspoon vodka

Instructions

Make the sherbet base

Juice the lemons, taking care not to get any seeds in there. You need one cup of fresh lemon juice.
Using a 3 quart heavy sauce pan, mix together the water, sugar, cornstarch, salt and lemon zest. Stir constantly over medium heat, until the sugar is dissolved, and the mixtrue is slightly thickened. You want a light simmer for this or the cornstarch won't incorporate.
Stir in the lemon juice and place the mixture in the refrigerator to cool completely - about 90 minutes or so.

Make the bluberry sauce

Place the blueberries, lime juice and zest, water, sugar and salt in a small saucepan.
Watch closely and stir frequently while the mixture comes to a simmer, the sugar dissolves, and the blueberries break down. Place this mixture in the refrigerator to cool.

Freeze the sherbet

Remove the sherbet base from the refrigerator, and gently stir in the half and half and the vodka.
Assemble the ice cream maker, and push the start button. If you're using an ice cream maker like the one linked above, it's important that the machine is running before adding the liquid. Pour in the sherbet base.
Run the ice cream maker for about 25 to 30 minutes, until the sherbet has expanded somewhat and is looking frozen and creamy.

Combine the sherbet and blueberry sauce

When the sherbet is nearly frozen, remove the blueberry mixture from the refrigerator, and stir in the vodka.
Work quickly, once the sherbet is done or you will have trouble getting it out of the ice cream maker. Put 1/3 of the sherbet in a container. Immediately, spread about 1/3 of the blueberry sauce over the sherbet. repeat this 2 more times, until all of the sherbet and blueberry sauce are layered in the container.
Use a table knife or large spoon to gently stir back and forth to create a swirl pattern in the sherbet. Cut a piece of parchment paper to fit on the surface of the sherbet, and press down firmly to prevent ice crystals from forming,
Place the container in the freezer for at least 2 hours, though 4 hours is better.

Notes

The sherbet will keep in the freezer for up to a month. Be sure to always press parchment paper or plastic wrap on the surface of the sherbet when returning to freezer. This will prevent freezer burn, which can otherwise occur rather quickly on the top of homemade ice cream.

Nutrition

Creamy and tart Lemon Blueberry Sherbet

If you used vodka, as the recipe suggests, this sherbet will stay pretty creamy and easy to scoop right out of the freezer. If you prefer not to use alcohol though, just take the sherbet out of the freezer 10 minutes or so before you want to serve it, so that it is easier to scoop.

Summer doesn’t seem quite so hot now…

This Lemon Blueberry Sherbet will keep well for up to a month in the freezer, so long as you use parchment paper to keep air out of the carton. Not that it has ever lasted that long around here!

I have made this sherbet with other fruit flavors, most notably with fresh strawberries, which was very tasty.

Or you might like Strawberry Rhubarb Sherbet?