Blueberry Sorbet

by Michele Pesula Kuegler | January 20th, 2010 | Desserts, Recipes

Editor’s note: Food brings people together!  And this week, Think Tasty and Glamour Cow are trading recipes.

This recipe is courtesy of Marisa, who is one of Glamour Cow’s food writers, as well as being a home cook, specializing in raw & vegan recipes.  To find more of Marisa’s scrumptious meals & treats, check out Glamour Cow.

I always have been so obsessed with frozen treats! It doesn’t matter the season, as long as I have my hubby to snuggle up with. For me there is no better dessert. Cool, sweet, fruity and refreshing! Deelish!

This mixture would work great in an ice cream maker, but if you do not have one, you can simply freeze this in ice cream trays. After it is frozen, add the cubes back to the blender for the perfect smooth treat!

You also can substitute raspberries, strawberries or any other fruit you want for the blueberries. I am sure it would come out delicious every time! Enjoy!

Blueberry Sorbet


  1. 2 cups blueberries
  2. 1 1/2 cups almond milk (I use Blue Diamond Almond Breeze Vanilla Unsweetened)
  3. ¾ cup agave (I use Wholesome Sweeteners Organic Blue Agave)
  4. 1 Tb. lemon juice
  5. 2 tsp. vanilla
  1. Blend until smooth.
  2. Chill and then process through an ice cream maker or freeze in 2 ice cube trays and blend.
  3. Makes 4 servings.
Think Tasty

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