Michigan Blueberry Fennel Sorbet

Michigan Blueberry Fennel Sorbet | Sweet + Savor

This Michigan Blueberry Fennel Sorbet utilizes the freshest of blueberries paired with the unique combination of fennel, basil and mint. Fennel gives the sorbet almost a rich honey-like flavor, while the herbs add a fresh aromatic note complimenting the berries perfectly. Additionally, blueberry fennel simple syrup is used to make the flavor even deeper.


For the Simple Syrup

2 cups sugar

1 cup water

1/2 cup fresh blueberries

1/2 teaspoon fennel seeds, lightly crushed

(Makes approximately 3 cups of simple syrup)

For The Sorbet

6 cups frozen blueberries (I froze my fresh berries the day before)

2 cups blueberry fennel simple syrup

1/2 teaspoon fennel seeds, slightly crushed

4 tablespoons mint

2 tablespoons basil


Making the Syrup

  1. In a small sauce pan combine sugar, water, blueberries, and fennel seeds and cook over medium-high heat.
  2. Stir well and slightly crush berries to release their juice.
  3. Bring to a boil, then lower temperature to low and simmer for 5 minutes.
  4. Remove from heat and set aside to cool.
  5. Once syrup is slightly cooled, strain through a fine mesh colander and set aside until ready to use.

Making the Sorbet

  1. In a blender or food processor combine frozen blueberries, simple syrup, fennel seeds, mint, and basil.
  2. Blend on high until ingredients are smooth and well blended.
  3. Pour in to a sturdy freezer-safe container and freeze overnight.
  4. Enjoy!