No ice cream maker? No problem! This Blueberry Lemon Sorbet is easy and simple.
![](https://static.wixstatic.com/media/e369d9_74af142cf422420f8eb501dc898f1ab9~mv2.jpg/v1/fill/w_88,h_88,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/e369d9_74af142cf422420f8eb501dc898f1ab9~mv2.jpg)
![](https://static.wixstatic.com/media/e369d9_fd4ba584960243f58c80750967a96a9d~mv2.jpg/v1/fill/w_147,h_147,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/e369d9_fd4ba584960243f58c80750967a96a9d~mv2.jpg)
Ingredients:
1 cup Stonewall Kitchen Wild Maine Blueberry Jam (available at Weekends)
1/2 cup fresh lemon juice
1/2 teaspoon minced lemon zest
2 cups water
Directions:
Combine Wild Maine Blueberry Jam, lemon juice, zest and water in a bowl.
Pour into a flat glass or metal dish and freeze until solid, 6 hours or overnight.
Cut into chunks, process in a food processor just until smooth, then refreeze for at least 2 hours before serving.
Optional: top with fresh, local blueberries and enjoy!
Photo from Stonewall Kitchen, stonewallkitchen.com