Lemon Blueberry Sorbet

Place all ingredients into a blender (or food processor) and blend well. Add more lemon juice and/or honey, depending on the tartness of your lemons and blueberries. Transfer mixture into an ice cream maker (I use this one) and freeze according to the manufacturer’s instructions. If you don’t have an ice cream maker, just transfer the mixture straight to the freezer and freeze for 3 hours, stirring every 20-30 minutes for the first 2 hours.

Freeze in an airtight, freezer-safe container for at least 1 hour, preferably 2-3 hours. If mixture is too solid when serving, let sit for 8-10 minutes at room temperature.

Enjoy!