1 1/4 cup water
1/2 cup sugar
1 2-inch piece of ginger, unpeeled
3 cups frozen blueberries
Juice from 1 large lemon
2 tablespoons vodka
In a large saucepan, stir the water, sugar, and ginger over medium-low heat until the sugar has dissolved. Once the sugar has dissolved, remove the pan from the heat and let sit for 20 minutes until cooled and the ginger has infused the simple syrup. Remove the ginger from the pan.
Stir in the blueberries, lemon juice, and vodka. You can either transfer this mixture to a blender or use an immersion blender to mix until everything is blended. Process in an ice cream maker according to manufacturer's instructions.
Transfer the sorbet to a container and freeze for 2-4 hours before serving.