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1 Place The Blueberries, Sugar, Honey, Lemon Zest, Lemon Juice, And Salt In A Large Bowl. Stir To Coat Blueberries With The Sugar. Mash With A Potato Masher. 2 Put The Mashed Blueberries Into A Blender And Blend For A Couple Of Minutes Until Smooth. 3 Place A Sieve Over A Large Bowl And Working In Batches, Press The Mixture Through The Sieve, Using A Rubber Spatula. This Will Catch The Tougher And Larger Pieces Of Lemon And Blueberry Peel. 4 Chill The Mixture For At Least An Hour In The Fridge. Then Process Following The Directions Of Your Ice Cream Maker. Eat Immediately (The Sorbet Will Still Be A Little Soft) Or Freeze At Least A Few Hours To Help Firm Up Before Eating. Eat Soon After Making Though, As The Sorbet Will Get Progressively Harder The Longer It Stays In The Freezer. Serve With A Few Fresh Blueberries And A Sprig Of Mint.
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