Fruit Sorbet

Blueberry Sorbet

Name: Blueberry Sorbet
Yield: 1045 grams
Ingredients: 220g Granulated Sugar (Sucrose); 25g Dextrose; 40g Morbifrutta; 475g Blueberry; 275g Water; 3g Citrus Zest; 5g Lemon Juice; 2g Vellutina (Sorbitol)

A beautifully colored and fragrant blueberry sorbet made with fresh or thawed frozen blueberries (wild Maine blueberries preferred) and Morbifrutta sorbet base.

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Updated August 1, 2026 Yield 1,045g

Recipe

Ingredients

Scaled yield: 1,045g

Granulated Sugar (Sucrose) 21.1% of recipe
220g
Dextrose 2.4% of recipe
25g
Morbifrutta Supplied by Fabbri 3.8% of recipe
40g
Blueberry 45.5% of recipe
475g
Water 26.3% of recipe
275g
Citrus Zest 0.3% of recipe
3g
Lemon Juice 0.5% of recipe
5g
Vellutina (Sorbitol) optional Supplied by PreGel 0.2% of recipe
2g

Steps

1
Combine all ingredients, starting with the dry, and blend well with an immersion blender.
2
Pour immediately into a batch freezer. Extract at the proper temperature—typically between −6°C and −7°C.

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Blueberry Sorbet

Ingredients

Method

Blueberry Sorbet

Ingredients

Steps

Made from this recipe

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Amount	Ingredient
220g	Granulated Sugar (Sucrose)
25g	Dextrose
40g	Morbifrutta
475g	Blueberry
5g	Lemon Juice
275g	Water
3g	Citrus Zest
2g	Vellutina (Sorbitol) Optional

Step	Instructions
1	Combine all ingredients, starting with the dry, and blend well with an immersion blender.
2	Pour immediately into a batch freezer. Extract at the proper temperature—typically between −6°C and −7°C.