In a food processor, combine 2 cups of frozen blueberries, 1/2 cup of water, 1/4 cup of freshly squeezed lemon juice, the zest of 1 lemon, and 1/4 cup of honey. Blend the mixture on high speed for about 1-2 minutes, or until it reaches a smooth, creamy consistency. Scrape down the sides as needed to ensure everything is well incorporated.

Once blended, pour the creamy mixture into a loaf pan or a deep glass container. Use a spatula to spread the mixture evenly, ensuring it's level for faster freezing.

Cover the container with plastic wrap or a lid and place it in the freezer. Allow the sorbet to freeze for at least 1 hour, checking for doneness.

When you're ready to indulge, remove the sorbet from the freezer. Use an ice cream scoop to serve generous portions into chilled bowls.