In a small saucepan, combine sugar and water. Cook over low heat until sugar is dissolved; cool.

Place berries in a blender or food processor. Pour cooled simple syrup (sugar-water) and lemon juice over the berries and purée.

Pour mixture into the canister of an ice cream maker. Freeze according to manufacturer's directions. Mine took 25 minutes.

Cook’s Note: Most sorbets are strained to remove any skin or seeds from fruit. This is totally optional as the blueberry skins add flavor and texture to the sorbet.

Don’t have an ice cream maker, no problem, simply transfer blueberry sorbet purée to an air-tight container and freeze for a couple hours.

Fresh blueberries may be substituted for frozen.