Recipes
Blueberry Lavender Yogurt Sorbet
Recipes
Blueberry Lavender Yogurt Sorbet
This fresh, flavorful delight is a garden-lover's dream, balancing the natural sweetness of blueberries with a slight floral undertone. Blueberries are a great source of potent antioxidants, vitamin C, fiber, and more.
INGREDIENTS
- 1 ½ cups unsweetened coconut yogurt
- 1 tablespoon culinary lavender
- 2 ½ cups frozen blueberries
DIRECTIONS
- In a medium jar or container with a lid, combine the yogurt and lavender. Refrigerate overnight to let the lavender flavor infuse into the yogurt.
- After 24 hours, strain the yogurt through a fine mesh strainer, using a silicone spatula to push it through. Transfer the strained yogurt to an ice cube tray and freeze overnight.
- Once frozen, attach the Nama Sorbet Attachment to your juicer, replacing the J2 juice strainer. Reassemble the juicer.
- Turn the juicer on and begin adding the frozen ingredients one at a time—start with the frozen blueberries, followed by the frozen lavender-infused yogurt cubes. The sorbet will collect in the pulp container.
- Once everything has been processed, stir the sorbet with a wooden spoon to fully combine.
- Serve immediately and enjoy!
Notes:
- For a sweeter sorbet, swap the unsweetened coconut yogurt for sweetened coconut yogurt.
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