Making No-Churn Blueberry Lemon Sorbet is a simple process if you follow these steps:

1. Prepare Blueberry Syrup: In a medium saucepan, combine 2 cups of fresh blueberries, 1 cup of granulated sugar, and 1 cup of water. Cook over medium heat, stirring occasionally until the sugar dissolves, and the blueberries start to release their juices (about 5-7 minutes).
2. Blend the Mixture: Remove the saucepan from the heat. Allow it to cool for a few minutes. Then, transfer the mixture to a blender and blend until smooth.
3. Strain (Optional): If you prefer a smoother sorbet, strain the blueberry mixture through a fine mesh sieve to remove the skins. Use a spatula to press the mixture through to extract more juice.
4. Combine with Lemon Juice and Zest: In a large mixing bowl, whisk together the blueberry puree, 1/2 cup of freshly squeezed lemon juice, 1 tablespoon of lemon zest, and 1/4 teaspoon of salt.
5. Add Condensed Milk: Stir in the sweetened condensed milk and mix well until fully combined. The mixture should have a creamy consistency.
6. Transfer to Freezer Container: Pour the mixture into an airtight container suitable for freezing. Smooth out the top with a spatula.
7. Freeze: Cover the container with a lid and place it in the freezer. Freeze for at least 4 hours or until firm.
8. Serve: Once the sorbet is fully frozen, let it sit at room temperature for a few minutes to soften slightly. Use a scoop to serve, and enjoy the refreshing treat!