- 1 1/2 cups water
- 1 cup sugar
- 3 cups fresh blackberries
- 3 Tbs. fresh lemon juice (from 1 lemon)
Add the blackberries to the syrup and bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring constantly, until the berries are soft and beginning to dissolve, about 2 minutes.
Strain the berries through a fine-mesh sieve into a bowl, pressing on the berries with the back of a large spoon. Discard the blackberry pulp and seeds.
Add the lemon juice to the blackberry syrup and stir to combine. You should have about 1 1/2 cups liquid. Cover and refrigerate until chilled, at least 3 hours or up to 8 hours.
Pour the blackberry syrup into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the sorbet to a freezer-safe container and freeze until firm, at least 2 hours or up to 3 days, before serving. Makes about 1 pint.
Note: This sorbet does not harden as much as some sorbets because of the high sugar content from the berries, which inhibits hard freezing. It is meant to be enjoyed as a soft sorbet.