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  • Writer's pictureKayla Borgen

Blueberry Lemon Sorbet

No ice cream maker? No problem! This Blueberry Lemon Sorbet is easy and simple.


  • 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


  1. Combine Wild Maine Blueberry Jam, lemon juice, zest and water in a bowl.

  2. Pour into a flat glass or metal dish and freeze until solid, 6 hours or overnight.

  3. Cut into chunks, process in a food processor just until smooth, then refreeze for at least 2 hours before serving.

  4. Optional: top with fresh, local blueberries and enjoy!

Photo from Stonewall Kitchen,

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