A simple, refreshing, and tasty frozen dessert!

Sorbet is dairy-free, while sherbet contains cream.

Equipment: A food processor, food mill, or blender.

Note: If using a blender, thaw the frozen blueberries, blend them with the other ingredients, then freeze the mixture in a container. Thaw enough to use an ice cream scoop to serve. 

Servings: 8

Ingredients:                                                                                   

  • 4 cups frozen blueberries (18 oz. by weight)
  • 1 cup frozen banana pieces (Whole30) or 1/4 cup real maple syrup, to taste. (*For a low-sugar maple substitute, use monk fruit or allulose and sweeten to taste.)
  • 1 Tbsp lemon juice
  • Pinch sea salt
  • Garnish with fresh blueberries and a sprig of mint.

Serving Option: Reddi-Wip Non-Dairy Coconut Milk Whipped Topping.

 Note: You can use any frozen fruit you like in place of the blueberries to make a sorbet.

 Directions:

  1. Place all ingredients in a food processor and blend until smooth
  2. Check the sweetness to taste and serve immediately!
  3. For a firmer consistency, freeze for 20 minutes, then allow to thaw for 5-10 minutes before serving to achieve a scoopable texture.

Note: Keep in the freezer for up to 2 weeks.

 Enjoy!

  • Free of wheat, gluten, grains, dairy, corn, soy, egg, nuts, and refined sugar.
  • Vegan, Paleo, and Whole30 Friendly!

For More Recipes, go to www.LisaStimmer.com