Strawberry Blueberry Sorbet recipe

Strawberry Blueberry Sorbet

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We blend sweet strawberries and blueberries into a smooth puree for this fresh-tasting sorbet. With just 4 ingredients, it’s a simple yet impressive dessert that’s packed with flavor. The deep red and blue pigments that give this sorbet its beautiful color are the same compounds that help protect the body from free radicals. So not only is this a delicious dessert, but it’s also one you can feel good about eating. Fresh strawberries and blueberries are perfect in this recipe, but when they’re not in season, frozen ones work just as well.

Adding Sugar to Sorbets

When we make this sorbet, we use a refractometer to measure the natural sugar in the berry mixture. The total sugar concentration of the sorbet should be between 20 and 30 percent. This includes the amount of natural sugar in the berries in addition to any sugar we add to the puree. Any less than 20 percent and the sorbet will be rock hard. Adding sugar beyond 30 percent will prevent the sorbet from freezing properly.

Pre-freeze the Bowl to the Ice Cream Maker

Before you make this recipe, be sure to freeze the bowl to your ice cream maker according to the manufacturer’s instructions. This can take between 6 and 24 hours. Once the bowl is frozen, it can be kept in the freezer to be used at any time.

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Strawberry Blueberry Sorbet

  • Servings: Makes about 3 1/2 to 4 cups
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  • 2 cups fresh or frozen blueberries
  • 1 1/2 pounds fresh strawberries, hulled and halved
  • 1 cup sugar
  • 1 tablespoon lemon juice


Be sure you have prepared your freezer bowl in advance (see note above).

Place the blueberries and 1 tablespoon of water into a saucepan and bring to a boil. Reduce heat and simmer uncovered for 2 to 3 minutes. Remove from heat and let it cool to room temperature.

In a blender, puree the strawberries, cooked blueberries, sugar, and lemon juice until smooth. Set a large mesh strainer over a bowl and pour in 1/2 of the berry mixture. Use the back of a spoon to press it through the strainer. Occasionally scrape the bottom to get any excess liquid that collects underneath. Discard the solids. Repeat the process with the rest of the berry puree.

Cover and refrigerate 1 1/2 to 2 hours. Once chilled, transfer the mixture into an ice cream maker and let it mix until thickened, about 20 minutes, or until it has a smooth, creamy texture. Follow your manufacturer’s instructions for best results. Spoon the sorbet into an airtight container and place it in the freezer for about 2 hours, or until firm enough to scoop.

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