• Combine the sugar and water in a small saucepan.
• Heat over medium-high until the mixture begins to boil, stirring occasionally.
• Once the sugar is fully dissolved, remove the syrup from heat and let it cool completely.

Tip: To speed up cooling, transfer the syrup to a shallow dish and place it in the refrigerator.

• Add the blueberries to a blender along with ½ cup of the cooled simple syrup.
• Blend until the mixture is smooth.

Beginner Tip: If you don’t have a blender, use a food processor. Pulse in intervals until smooth.

• Pour the blueberry blend through a fine mesh sieve into a large bowl.
• Use a spatula or spoon to press the liquid through, leaving the solids behind.
• Discard the solids.

Why Strain? Straining ensures your sorbet has a silky, smooth texture, free from seeds or skins.

• Stir in the lemon juice, tequila (if using), and a pinch of kosher salt.
• Mix well to combine all the flavors.

• Cover the bowl with plastic wrap and refrigerate the mixture until it’s well-chilled, at least 3 hours or overnight.

Beginner Tip: Chilling helps the sorbet mixture churn effectively, creating a smooth, scoopable texture.

• Once chilled, whisk the mixture briefly to ensure it’s smooth.
• Pour it into your ice cream maker and churn according to the manufacturer’s instructions.

Note: If you don’t have an ice cream maker, pour the mixture into a shallow dish, freeze, and stir every 30 minutes until fully frozen.

• Transfer the churned sorbet into a freezer-safe container.
• Seal tightly and freeze for an additional 2–3 hours for a firmer texture.

Tip: Allow the sorbet to sit at room temperature for a few minutes before scooping for the best consistency.