Blueberry & Limoncello Sorbetto


  • 4 cups fresh Blueberries
  • 2 Tbsp Honey
  • 1 Tbsp Sugar
  • Zest & Juice of 1 Large Lemon
  • 1-2 Tbsp. Limoncello


Add all the ingredients except the Limoncello to a saucepan and put on a medium heat. Cook through until the Blueberries start to burst and the honey and sugar all dissolve to become a thick Blueberry syrup texture – about 5-6 minutes.

Pour the Blueberry syrup into a blender and blitz until smooth. Add in the Limoncello and then pour this mixture through a sieve into a freezeproof bowl to ensure there are no hidden lumps. Place in the fridge to get cold and then once cold put in the freezer for a few hours until frozen!


  • Adding alcohol to sorbet helps to improve the texture and stops it getting to icy and over frozen in the freezer – but it does mean it will melt quicker, so don’t leave it out the freezer too long!