Directions

1. Make the syrup

   In a saucepan, combine sugar, honey, water, and salt. Heat gently, stirring until fully dissolved. Let cool for 10–15 minutes.

2. Blend

   Add frozen blueberries, cooled syrup, lemon juice, and lemon zest (if using) to a blender. Let sit 5–10 minutes if the berries are extremely hard. Blend until thick and smooth — pulse at first if needed.

3. Strain (optional)

   For a smoother, gelateria-style texture, strain through a fine mesh sieve. Skip this step for a more rustic result.

4. Chill thoroughly

   Refrigerate for 1–2 hours until very cold. A colder base produces a smoother sorbet.

5. Freeze and stir

   Pour into a shallow container and freeze for 45–60 minutes. Use a hand mixer to beat until smooth and slushy. Return to the freezer. Repeat this process 2–3 times.

6. Final freeze

   Freeze until firm but scoopable.