Prepare Sugar Syrup: Combine water and sugar in a saucepan over medium heat. Stir until the sugar is completely dissolved. Set aside to cool.

Blend Blueberries: Puree the blueberries in a food processor or blender until smooth.

Strain Puree: Push the blueberry puree through a fine mesh sieve to remove the skins, pressing to extract as much juice as possible.

Combine Ingredients: Mix the strained blueberry puree, cooled sugar syrup, and lemon juice. Stir until well combined.

Chill Mixture: Place the mixture in the refrigerator to chill thoroughly, for at least 2 hours.

Churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. For a no-churn method, refer to the FAQs.

Serve: Serve the sorbet immediately for a softer texture, or transfer it to an airtight container and freeze until it becomes firm.