This bowl of goodness isn’t just a looker: you can legitimately claim that it’s good for you! The points change depending on how much honey you add. I did consider using Swerve, that little bit of witchcraft I recently discovered, but I settled on a recipe that anyone could make.
After making it with 2 teaspoons of honey, I find it I like it better with 4. This changes the point value from 0 to 1, and 1 point is never a bad thing.
@dunniedad: a sherbet has a milk component. I’ve made a crazy amount of ice creams and gelatos – pre WW – but this is the first frozen treat I don’t have to feel guilty about eating.
| Prep Time | 10 minutes |
| Cook Time | 0 minutes |
| Passive Time | 4 hours |
| Servings |
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Ingredients
- 3 cups fresh blueberries
- 3 Tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 - 4 tsp honey
- 1 cup ⁄3water
Ingredients
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Instructions
- Remove any stems from blueberries. Spread blueberries on a baking sheet, and place in the freezer.
- Freeze at least 4 hours, until fully frozen. Add blueberries and remaining ingredients to food processor.
- Blend for about 30 seconds, until it seems that the blueberries aren't breaking down. Use a spatula to push the blueberries down into the blended part of the mixture.
- Repeat previous step until the mixture is smooth.
- Add additional honey if greater sweetness is desired. Changing from 2 tsp to 3 tsp raises the points from 0 to 1.
- Serve immediately or freeze again if a firmer consistency is desired.
- If you have an ice cream churn, use it according to manufacturer instructions.
- If you don't have an ice cream churn, the sorbet will freeze until it's as hard as a rock. To serve, place in microwave safe container and heat for about a minute to soften.