FLUFFY BLACKBERRY SORBET

1 (16 oz.) can blackberries
1/2 cup water
1 tsp. lemon juice
1 (7 1/2 oz) jar Marshmallow Fluff

Drain blackberries reserving 1/2 cup liquid.

In a blender or food processor, combine blackberries, reserved liquid and lemon juice until berries are fairly smooth but some chunks of fruit remain.

Whirl in Fluff until blended.

Pour into an ice cream maker and freeze as manufacturer directs.

TO FREEZE WITHOUT AN ICE CREAM MAKER:
Pour into a shallow bowl and freeze 3 to 4 hours or until slushy. Beat with electric mixer or in food processor to break up ice crystal. Return to freezer and freeze until firm.

Makes 1 1/2 cups
Source: Durkee-Mower Inc.