In a large bowl, combine 5 cups blueberries, ¼ cup sugar, ¼ cup honey, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and ⅛ teaspoon salt. Stir well to coat the blueberries evenly.

Mash the mixture using a potato masher or fork until the blueberries release their juices.

Transfer the mixture to a blender and blend for 1–2 minutes until completely smooth.

Pour the blended mixture through a fine-mesh sieve into a bowl, pressing with a spatula to remove skins and pulp.

Cover and refrigerate the mixture for at least 1 hour until well chilled.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).

Serve immediately for a soft texture or transfer to a container and freeze for 2–3 hours until firm.

Let the sorbet sit at room temperature for 5 minutes before scooping. Garnish with fresh blueberries and mint if desired.