In a small saucepan, stir together granulated sugar and water.

Cook over medium heat, stirring occasionally, until sugar dissolves and liquid turns clear and syrupy, about 5 minutes. Remove from heat.

In a blender or the bowl of a food processor, combine blueberries and lemon juice and blitz until smooth.

Pass blueberry purée through a fine mesh strainer to remove the seeds. (See post above for straining tips and tricks.)

Stir in the simple syrup, lemon zest, and alcohol, if using.

Cover and refrigerate, at least 8 hours, or overnight.

Whisk chilled base briskly to recombine.

Pour into an ice cream maker, with bowl frozen according to manufacturer’s instructions. Churn until thick and creamy, about 10 minutes.

Transfer to a freezer-safe container.

Cover and freeze 2-4 hours prior to serving, or until sorbet reaches a scoopable consistency.