Created by Fizzybrat on July 31, 2017
Step 1: Bring the water to a boil in a small saucepan, remove from heat, and stir in the sugar until it is completely dissolved.
Step 2: Pour the sugar syrup into a heatproof container, cover and place in the refrigerator until completely chilled.
Step 3: Meanwhile, thaw the blackberries.
Step 4: When the blackberries are thawed, place in a saucepan, along with the cooled sugar syrup, heat to boiling and then simmer for 2-3 minutes.
Step 5: Allow the blackberries and sugar syrup mixture to cool for a few minutes and then transfer to your blender or food processor and puree.
Step 6: Strain the mixture to remove the seeds.
Step 7: Add the lemon juice and liqueur (if using), cover and refrigerate until the mixture is thoroughly chilled.
Step 8: Once the mixture is thoroughly chilled place in your ice cream machine and process according to the manufacturer's instructions.
Step 9: Once made, transfer to a chilled container and store in the freezer.
Step 10: To serve: If solid, place sorbet in the refrigerator for about 20 minutes or till it is soft enough to serve.