Heavenly Blackberries

I adore blackberries. They are such a perfect berry unlike any other.   I love them prepared just about every way possible, and especially love them in all their perfection for breakfast with Greek yogurt and a little drizzle of honey.  But – this sorbet is amazing…

Blackberry Sorbet

2 cups water
1-1/2 cups sugar
2 pounds fresh blackberries
2-1/2 Tablespoons fresh lemon juice
2 Tablespoons Sauternes
2 Tablespoons blackberry-flavored brandy

1.  Combine water and sugar in medium size saucepan.  Cook, stirring constantly, until sugar dissolves; continue to cook, without stirring, to boiling.  Reduce heat; simmer uncovered for 5 minutes.  Transfer to a large bowl; refrigerate covered until cold, about 1 hour.
2.  Place blackberries in a large bowl. Mash berries with a large slotted spoon or potato masher.  Press blackberries and their juice through a sieve.  You should have 2 cups puree.  Discard seeds.  Stir puree, lemon juice, Sauternes, and brandy into cold sugar syrup.  Strain again through a fine-mesh sieve. 
3.  Freeze mixture in an ice cream maker according to manufacturer’s directions.  Makes about 1-1/2 quarts.

Note:  Select only the ripest berries for maximum flavor and proper sugar balance.  Because sugar content can vary, taste the sorbet mixture before freezing.  If mixture is too sweet, add a squeeze of lemon juice; if it is too tart, stir in up to 1 Tablespoon extra sugar until sugar dissolves.