Best 6 Gluten Free Lemon Sorbet With Blueberry Sauce Recipes

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Gluten-free lemon sorbet is a refreshing dessert that is perfect for any occasion. With its creamy, zesty lemon flavor and sweet blueberry sauce, this sorbet is sure to please everyone. It is also surprisingly easy to make, requiring only a few simple ingredients and a little bit of time. In this article, we'll guide you through the process of making the best gluten-free lemon sorbet with blueberry sauce, so you can enjoy this delicious treat in the comfort of your own home.

Let's cook with our recipes!

GLUTEN-FREE LEMON SORBET WITH BLUEBERRY SAUCE



Gluten-Free Lemon Sorbet with Blueberry Sauce image

Scoops of sorbet and the flavor of blueberries add tangy taste to this delicious dessert ready in less than hour.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 6

Number Of Ingredients 7

1 cup fresh or frozen (thawed) blueberries
1/2 cup dry red wine or cranberry juice cocktail
1/4 cup sugar
1/4 teaspoon ground cinnamon
1 tablespoon water
2 teaspoons cornstarch
1 1/2 pints (3 cups) lemon sorbet or sherbet

Steps:

  • In 1-quart saucepan, heat blueberries, wine, sugar and cinnamon to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until blueberries are tender.
  • In small bowl, stir water and cornstarch until dissolved; stir into blueberry mixture. Cook and stir about 1 minute or until mixture is thickened. Cool about 30 minutes until slightly warm, or cool completely.
  • Scoop sorbet into individual dessert dishes. Top each serving with blueberry sauce. Serve immediately.

Nutrition Facts : Calories 200, Carbohydrate 47 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 38 g, TransFat 0 g

BLUEBERRY-LEMON SAUCE



Blueberry-Lemon Sauce image

Provided by Dede Wilson

Categories     Sauce     Berry     Citrus     Fruit     Dessert     Blueberry     Lemon     Summer     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 1/2 cups

Number Of Ingredients 6

6 tablespoons sugar
4 teaspoons cornstarch
4 teaspoons fresh lemon juice
1 cup water
2 1/2 cups fresh blueberries, divided
1 teaspoon finely grated lemon peel

Steps:

  • Whisk sugar, cornstarch, and fresh lemon juice in medium saucepan until cornstarch dissolves. Add 1 cup water and half of blueberries. Bring to boil, stirring occasionally. Reduce heat and simmer 2 minutes, crushing blueberries coarsely with potato masher. Remove from heat. Stir in remaining 1 1/4 cups blueberries and grated lemon peel.Serve warm or at room temperature. DO AHEAD Sauce can be made 4 days ahead. Cover and refrigerate. Bring sauce to room temperature or rewarm before using.

LEMON SORBET WITH STRAWBERRY SAUCE



Lemon Sorbet with Strawberry Sauce image

You can pull together this crowd-pleasing dessert in a moment's notice when you keep a few simple ingredients on hand.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 15m

Yield 10

Number Of Ingredients 4

2 cups frozen whole strawberries
1/4 cup sugar
1/4 cup orange-flavored liqueur
2 1/2 pints (5 cups) lemon sorbet

Steps:

  • In blender container or food processor bowl with metal blade, combine strawberries, sugar and liqueur; blend until smooth.
  • To serve, scoop sorbet into individual dessert dishes. Spoon about 2 tablespoons sauce over each. If desired, garnish with additional fresh berries.

Nutrition Facts : Calories 170, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 37 g

LEMON BLUEBERRY PARFAIT



Lemon Blueberry Parfait image

Juicy blueberries and bright lemon curd combine in a creamy parfait that is delicious, but simple to make.

Provided by lutzflcat

Categories     Parfait

Time 1h5m

Yield 4

Number Of Ingredients 8

1 ½ cups fresh blueberries
1 ½ tablespoons blueberry preserves
1 ½ cups heavy cream, chilled
½ teaspoon vanilla extract
2 tablespoons confectioners' sugar
1 cup lemon curd
12 fresh blueberries
4 mint leaves

Steps:

  • Combine blueberries and blueberry preserves in a small saucepan over medium heat. Bring to a boil and immediately reduce heat to simmer. Simmer until blueberries start to soften and pop, about 5 minutes. Set aside to cool for 15 to 20 minutes (sauce will slightly thicken).
  • Beat cream in a large chilled glass or metal bowl with an electric mixer until frothy. Add vanilla extract and sugar gradually, continuing to beat on low speed until soft peaks form. Slowly increase speed to high as cream starts to firm up. Beat until stiff peaks form, 1 to 2 minutes, scraping down the sides of the bowl one time during mixing.
  • Spoon equal layers of lemon curd, followed by blueberry sauce, and whipped cream in small dessert glasses. Repeat this layering one more time, and garnish with fresh blueberries and a sprig of mint.
  • Move glasses to the fridge, and chill for 30 minutes or longer.

Nutrition Facts : Calories 587 calories, Carbohydrate 68 g, Cholesterol 173.3 mg, Fat 36.6 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 22.3 g, Sodium 86.5 mg

LEMON SORBET WITH BLACKBERRY SAUCE



Lemon Sorbet with Blackberry Sauce image

Categories     Dessert     Freeze/Chill     Blackberry     Lemon     Summer     Vegan     Bon Appétit

Yield Serves 10

Number Of Ingredients 3

1 pound frozen unsweetened blackberries, unthawed
5 tablespoons sugar
3 pints lemon sorbet

Steps:

  • Place frozen berries in large bowl. Sprinkle sugar over berries; let stand until berries are just thawed but still cold, about 1 hour. Using fork, coarsely mash berries. (Can be made 4 hours ahead. Cover and refrigerate.)
  • Spoon sorbet into dessert glasses. Top with blackberry sauce and serve.

FROZEN LEMON-BLUEBERRY SORBET



Frozen Lemon-Blueberry Sorbet image

Lemonade concentrate is blended with unflavored gelatin, frozen blueberries and ice cubes for a refreshing and frosty dessert treat.

Provided by My Food and Family

Categories     Fruit Desserts

Time 4h15m

Yield Makes 10 (1/2-cup) servings.

Number Of Ingredients 5

1 env. KNOX Unflavored Gelatine
1 can (6 oz.) frozen lemonade concentrate, thawed
1 pkg. (12 oz.) frozen blueberries
1/4 cup sugar
2 cups large ice cubes

Steps:

  • Sprinkle gelatine over lemonade concentrate in microwavable bowl; let stand 1 minute. Stir. Microwave on HIGH 45 seconds. Stir until gelatine is completely dissolved.
  • Place blueberries and sugar in blender container. Add gelatine mixture; cover. Blend until pureed. Add ice cubes; cover. Blend on high speed until smooth and frosty.
  • Serve immediately for a soft slush or cover and freeze at least 4 hours for a firmer sorbet.

Nutrition Facts : Calories 80, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

Tips:

  • Make sure your lemons are ripe and juicy. This will ensure that your sorbet has a bright, citrusy flavor.
  • Use fresh blueberries for the blueberry sauce. This will give the sauce a more intense flavor than frozen blueberries.
  • If you don't have an ice cream maker, you can still make this sorbet. Simply freeze the lemon mixture in a covered container and stir it every few hours until it is frozen.
  • Serve the sorbet immediately or store it in the freezer for up to 2 weeks.

Conclusion:

This gluten-free lemon sorbet with blueberry sauce is a refreshing and delicious dessert that is perfect for any occasion. It is easy to make and can be made ahead of time. So next time you are looking for a sweet treat, give this sorbet a try!

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