• If using frozen blueberries, allow them to thaw.
• Add the blueberries to a food processor or blender and purée until smooth.
• In a medium bowl, whisk together the blueberry puree, lemon zest, coconut yogurt, coconut sugar, white balsamic vinegar, and salt until smooth and the sugar is fully dissolved.

For an ice cream maker

• Pour the mixture into the machine and churn according to the manufacturer’s instructions until it thickens to a soft-serve consistency and is no longer liquid, about 10 minutes.
• Transfer to a freezer-safe container and freeze for at least 4 hours, until firm enough to scoop.

For the Ninja Creami

• Pour the mixture into a pint container and freeze until solid, about 8 to 12 hours. Spin on the sorbet setting until smooth.