Blueberry Sherbet

Puree blueberries with 1/3 cup sugar and lemon juice in food processor; with motor running, gradually add milk. Transfer to large medium-mesh sieve set over large bowl. Push mixture through sieve with back of large spoon; discard contents of sieve. Taste and add more sugar, if desired.

Freeze mixture in ice cream maker according to manufacturer's directions. Remove to freezer; store, tightly covered, in freezer until sherbet is firm and flavors have ripened, at least 3 hours but no longer than 2 days. Let stand at room temperature 10 minutes before serving.