Blueberry Sorbet (3 Ingredients!)

Freeze the blueberries: If using fresh blueberries, spread them in a single layer on a sheet pan and freeze for 2 hours. If using store-bought frozen blueberries, they’re ready to go.

Blend the sorbet: Place the blueberries, maple syrup, water, lemon juice, and lemon zest (if using) in a food processor. Process for several minutes, stopping to scrape down the sides as needed. Add another tablespoon or two of water and more maple syrup as needed, until the mixture turns from crumbles into a smooth, creamy consistency and your desired sweetness. (Frozen blueberries may need slightly more sweetener.) This process takes several minutes, so don’t worry if it doesn’t come together right away.

Serve: Enjoy immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze 1 to 2 hours for a firmer, scoopable sorbet. This sorbet doesn’t save well and is best enjoyed fresh. If needed, store in a freezer-safe container for 1 to 2 days for best results, and let sit at room temperature for 10 minutes before scooping.