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Dessert
Italian
4 - 6 servings
9 hours 30 minutes
5 minutes
1¼ cup sugar
1 cup water
2 pounds blackberries
2 tablespoons lemon juice
16 each organic blackberries
Stir sugar and 1 cup water in small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil 1 minute. Transfer syrup to large bowl. Chill until syrup is cold, about 3 hours.
Working in batches, puree blackberries with juices and cold syrup in blender until smooth. Strain into another large bowl; discard seeds. Stir in lemon juice.
Process berry mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 6 hours.
Garnish with fresh blackberries.
