BLACKBERRY SHERBET

4 cups water
1 cup sugar
3 cups (1 quart) fresh blackberry puree*
2 tablespoons fresh lemon juice

In a saucepan, combine water and sugar. Boil for 5 minutes. Cool.

Add blackberry puree and lemon juice to sugar syrup.

Churn-freeze or freeze in ice cream machine according to manufacturers instructions.

*To puree blackberries, use an electric blender on medium speed.

Source: The Complete Book of Homemade Ice Cream by Carolyn Anderson