Blueberry Sorbet
This two-ingredient Blueberry Sorbet could not be easier to make. With frozen blueberries and juice on hand, you can create this icy and refreshing treat in a matter of minutes and serve it over cakes...
We love this 4-ingredient recipe during the summer months. You can use any kind of berries--blackberries, raspberries, strawberries or blueberries. Use local berries from The Wild Berry Farm and local honey by Tennessee Artisan Honey found at the Nashville Farmers' Market.
Ingredients
SERVINGS: 10 Pieces
- 1 cup fresh or frozen blueberries
- 1 teaspoon finely grated lemon zest
- 1 cup honey
- 2 cups plain Greek yogurt
Preparation
1. In a small saucepan, mix together blueberries, lemon zest, and ½ cup honey. Simmer gently for 10 minutes, or until blueberries have softened. Chill.
2. In a medium bowl, whisk together yogurt and remaining ½ cup honey.
3. Lightly swirl chilled blueberry mixture with yogurt to create a marbled look. Spoon mixture into ten 3-ounce popsicle molds and freeze until solid.
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