Begin by gathering your ingredients: frozen blueberries, water, fresh lemon juice, lemon zest, and honey. In a food processor, combine these ingredients and blend on high for about 30 seconds.

Once blended, carefully pour the mixture into a loaf pan or a deep glass Tupperware to allow for even freezing. Use a spatula to spread it out evenly.

Cover the container with a lid or plastic wrap to prevent ice crystals from forming. Place the loaf pan in the freezer for a minimum of one hour.

After the hour is up, take the sorbet out of the freezer and let it sit at room temperature for 5-10 minutes if it's too hard to scoop.