By JJ Virgin

Blueberry Sorbet


July 26, 2016

This sweet, tangy dessert has all the cell-protecting benefits of blueberries without the sugar impact of traditional sorbet. It’s a win-win!

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1 and 3

  • Prep: 15 mins
  • Cook: 4 hrs
  • Yields: 8 servings


4 cups fresh or frozen blueberries, thawed if frozen

2 tbsp lemon juice

2 tbsp monk fruit extract or equivalent liquid stevia

1/2 cup water


1Combine the blueberries, lemon juice, sweetener, and water in a blender, and puree.

2Pour the blueberry puree into an ice cream maker and freeze according to the manufacturer’s directions.

3Transfer to a covered container, and allow to harden in your freezer.

4Let the sorbet stand at room temperature for 5-10 minutes to soften slightly before serving.

This recipe is part of the Backyard BBQ menu, with BBQ Glazed Chicken, Tex-Mex Burgers with Avocado Salsa, Cucumber & Radish Salad, and Blueberry Sorbet. Check out the Backyard BBQ Menu and Guide for links to all the recipes, plus more handy tips and activities for the best backyard BBQ ever!

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014

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Nutrition Facts

Sodium2 mg
Total Fat0 grams
Saturated Fat0 grams
Total Carbohydrates14 grams