• 1 C. Simple Syrup

  • 1 Cinnamon Stick

  • 4 C. Fresh Blueberries

  • 1 Tbsp. Lemon Juice

  • 2 Tbsp. Limoncello (optional)


  1. Make a Simple Syrup: place 1 c. sugar and 1 c. water in a saucepan along with the cinnamon stick and bring to boil, simmer about 5 minutes, dissolving the sugar. Cool completely. When cool, discard the cinnamon stick.

  2. Wash berries and drain.

  3. Run the berries through a food processor or blender.

  4. Strain out the seeds, skins – discard.

  5. Add the lemon juice, Simple Syrup, and Limoncello, if using it, to the blueberry puree. The Limoncello does help keep the sorbetto at a nice consistency and is not overly detectible.

  6. Chill overnight.

  7. Make the sorbetto in your ice cream maker according to manufacturer directions. Keep the sorbetto in the freezer.

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