If you want your sorbet to last a while in the freezer, and not get too rock hard, you might want to add a tablespoon or two of corn syrup to the mix. Or you can add 2 tablespoons of kirsch or a berry or orange liqueur.
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.
Yield: Makes a little less than a quart.
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