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Blueberry Lemon Sorbet

Active Time: 20 minutes / Freeze Time: 4 hours, divided

Makes 6 servings

blueberry sorbet.jpg


  • 2 cans full-fat coconut milk (use the thick cream at the top)
  • 2 1/2 cups frozen blueberries (the texture of frozen berries works better in this recipe)
  • 1/2 cup maple syrup
  • Juice from 2 lemons 
  • 2 tablespoons arrowroot starch 
  • 1 tablespoon vanilla extract


  1. Combine half (1 can) coconut milk, the maple syrup, and the vanilla extract in a small saucepan over medium heat and whisk to combine. Simmer for a few minutes, until the mixture is bubbling slightly. 
  2. Meanwhile, stir together the other can of the coconut milk and the arrowroot starch in a small bowl. When the mixture in the saucepan is bubbling, add the arrowroot coconut mixture all at once and whisk constantly for 2-3 minutes, until the mixture suddenly starts to thicken. Do not let it boil, though! 
  3. Once the mixture has thickened, remove from the heat, add in blueberries and lemon, carefully transfer to a blender and blend until completely smooth. If the mixture is hot, let it cool in the fridge. Then, pour into ice cube trays and put in the freezer for 2 hours.
  4. Transfer ice cream cubes into a food processor and blend for 30 seconds or so. Transfer to an airtight container and freeze for at least 2 hours before serving (this is how to make it without using an ice cream maker!!) 
  5. Remove from freezer and let sit for 10-15 minutes before serving. Add crushed pistachios to serve.