Pour the rinsed blueberries out onto the parchment paper and separate as much as possible. You may need to remove some stems from a few of the blueberries.
Place the blueberries into the freezer and freeze overnight or for at least 4-5 hours to get them fully frozen.
When ready to make the sorbet, add the frozen blueberries to the bowl of a food processor, followed by the raw honey, fresh lemon zest, freshly squeezed lemon juice, and the water.
Process the mixture until the blueberries become crumbly, pressing down the mixture with a spatula as needed.
Continue to process until the mixture becomes more smooth and evenly processed.
Once everything is smooth, taste for sweetness, and add additional honey as needed.
You can serve this sorbet immediately or transfer it to an air-tight container and freeze for a couple hours for a harder consistency.