In a food processor, add frozen blueberries, water, lemon juice, lemon zest, and honey. Blend on high for about 30 seconds until the mixture is smooth and creamy.

Pour the blended mixture into a loaf pan or a deep glass Tupperware, spreading it out evenly with a spatula.

Cover the loaf pan tightly with plastic wrap or a lid and place it in the freezer. Allow it to freeze for at least 1 hour.

Once the sorbet is set, take it out of the freezer and let it sit at room temperature for about 5 minutes before serving.