2 cups sugar 2 cups water 12 ounces frozen blackberries 4 teaspoons fresh lemon juice
Directions
Add blackberries and 1/4 cup water to a food processor and puree. Transfer to a strainer and strain and discard seeds. Add sugar and water to a medium saucepan and bring to a boil. Reduce heat to low and simmer until sugar dissolves. Remove from heat and let cool completely. Add blackberry puree and lemon juice to sugar water, stirring to blend. Pour into a freezer bowl of an ice cream maker and let the mixture thicken for about 30 minutes. Transfer sorbet to an airtight container and freeze until desired firmness.
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