Blueberry Sorbet

1. In a saucepan, bring honey and 1 cup of water (per 4 servings) to a boil. Add salt and simmer for 2 minutes.

2. Transfer honey syrup to a metal bowl and let cool to room temperature. Juice the lemon.

3. In a blender, purée honey syrup, blueberries, and lemon juice. Strain and discard seeds and skin. Cover and chill sorbet mixture at least 30 minutes.

4. Prepare in an ice cream maker according to manufacturer's instructions.

5. Transfer to a freezer-safe dish, cover, and freeze until hard, at least 1 hour. Serve with optional fresh mint leaves.