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Baby Blueberry, Lemon, and Mint Sorbet

Baby Blueberry, Lemon, and Mint Sorbet


  • 1 1/2 cups frozen wild blueberries
  • Juice from 1 lemon
  • 2 tablespoons pure maple syrup
  • Pinch salt
  • 6 fresh mint leaves
  • Zest from 1 lemon


  1. With a mortar and pestle, muddle the mint and salt.
  2. Add the blueberries, lemon, maple syrup, water, and mint/salt mixture to a blender and pulse until smooth.
  3. Divide into 2 small bowls or glasses. Serve right away topped with lemon zest - or, if you have time, freeze for 20 minutes then top with lemon zest.


  • Recipe provided by nutrition communications consultant Jenny Shea Rawn, R.D.

Nutrition Information

Per serving: 107 kcal cal., 1 g fat (0 g sat. fat), 150 mg sodium, 3 g fiber, 23 g sugar, 0 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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