Blueberry Sherbet Recipe: Refreshing Homemade Frozen Treat

This Blueberry Sherbet is a cool, sweet, and creamy treat perfect for summer. It’s a wonderful way to use a large bowl of fresh blueberries, though frozen berries work just as well. Because this recipe includes Greek yogurt and a splash of heavy cream, it’s technically a sherbet rather than a true sorbet, and the result is delightfully creamy.

If you ever find yourself with too many fresh or frozen blueberries, keep this blueberry sherbet in mind. It’s a simple, refreshing dessert after a summer dinner. The whole recipe is blended in a food processor, then churned in an ice cream maker for a quick, satisfying finish.

This version uses Greek yogurt and heavy cream for a richer texture. If you prefer a lighter option, reduce the cream or use half-and-half; the full-fat Greek yogurt gives the best creamy result. Fresh lemon juice brightens the blueberry flavor, so use freshly squeezed if possible.

How to Make Blueberry Sherbet with Frozen Blueberries

This recipe calls for 1 1/2 cups of frozen blueberries (a standard 10-ounce bag) or 2 cups if you’re using fresh berries. It uses 1/2 cup of granulated sugar for a sweetness similar to store-bought sherbet, but you can reduce the sugar slightly if you prefer a less sweet dessert.

The Ingredients

• Granulated Sugar. Pulse the sugar in the food processor first to make it superfine. Since this recipe isn’t cooked, grinding the sugar helps it dissolve so the sherbet isn’t gritty.
• Blueberries. Use 1 1/2 cups frozen (10 ounces) or 2 cups fresh.
• Greek Yogurt. Full-fat plain Greek yogurt is recommended for the creamiest texture. Low-fat or fat-free will work but yield a less rich sherbet. Avoid regular plain yogurt, which is too thin.
• Heavy Cream. A small splash (about 1/3 cup) adds creaminess. Half-and-half can be substituted if desired.
• Lemon Juice. Freshly squeezed lemon juice enhances and brightens the blueberry flavor.

The Directions

1. Gather ingredients and prepare your food processor. Add the sugar and pulse on high for about 20 seconds to grind it into superfine sugar.

2. Add the remaining ingredients to the food processor: blueberries (fresh or frozen), Greek yogurt, heavy cream, and lemon juice.

3. Blend until completely smooth, about 1 minute. Scrape the bowl and blend again if needed to ensure a smooth puree.

4. Transfer the mixture to your ice cream maker and churn according to the manufacturer’s directions. If your machine uses a frozen bowl, churning generally takes about 10 minutes. The sherbet is ready when it’s thick and slightly frozen.

5. Scrape the semi-frozen sherbet into a freezer-safe dish and freeze for at least 4 hours to firm up before scooping and serving.

What to Serve with Blueberry Sherbet

Blueberry sherbet is a light, refreshing dessert. For presentation, place a few fresh blueberries in the bottom of each serving bowl so they begin to freeze under the sherbet. Garnish with a thyme sprig or a thin lemon slice for a pretty, aromatic touch.

For a fun twist, sandwich small scoops of sherbet between chocolate graham crackers for mini berry s’mores—the combination of chocolate and berries is always a winner.

Yield: 3 cups

Blueberry Sherbet

Smooth, creamy blueberry sherbet.

Prep Time
15 minutes

Cook Time
15 minutes

Total Time
30 minutes

Ingredients

• 1/2 cup sugar
• 1 1/2 cups frozen blueberries
• 2/3 cup Greek yogurt
• 1/3 cup heavy cream
• 1 teaspoon fresh lemon juice

Instructions

1. In the bowl of a food processor, add the sugar and pulse for about 20 seconds to make it superfine.
2. Add the remaining ingredients: blueberries, Greek yogurt, heavy cream, and lemon juice.
3. Puree for about 1 minute, scrape down the bowl, and puree again until smooth.
4. Churn according to your ice cream maker’s instructions. If using a frozen bowl, it typically takes around 10 minutes.
5. Transfer the churned sherbet to a freezer-safe dish and freeze for at least 4 hours before serving.

Notes

Blueberries: Use 1 1/2 cups frozen (10 oz) or 2 cups fresh.
Greek Yogurt: Full-fat plain Greek yogurt is best.
Heavy Cream: Heavy cream gives the richest texture; half-and-half can be substituted.
Lemon Juice: Use freshly squeezed lemon juice for the best flavor.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 310Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 56mgCarbohydrates: 49gFiber: 2gSugar: 44gProtein: 7g