Start by gathering all your ingredients: fresh or frozen blueberries, lemon juice, monk fruit extract or liquid stevia, and water.

In a high-powered blender, combine the blueberries, freshly squeezed lemon juice, your chosen sweetener, and water. Blend on high for about 30–40 seconds, or until the mixture is completely smooth.

Transfer the blueberry mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically about 20–25 minutes.

Once the sorbet has reached the desired consistency, transfer it into an airtight container. Cover it tightly and place it in the freezer for at least 2 hours.

Before serving, remove the sorbet from the freezer and let it sit at room temperature for about 5–10 minutes to make it easier to scoop.