Blackberry Sorbet With Elder Flower

• 1 pint blackberries
• 1/2 cup sugar
• 1/2 cup water
• 1 tablespoon lemon juice
• 2 to 3 tablespoons elder flower concentrate (or to taste)

1. Puree the blackberries in a blender or a food processor or put them through a food mill.
2. Press them through a strainer to remove the seeds.
3. Meanwhile, bring the sugar and water to boil in a small saucepan for five minutes.
4. Cool.
5. Combine blackberry puree and sugar syrup and mix well.
6. Stir in lemon juice and elder flower concentrate and freeze in an ice cream maker according to directions.

blackberries, sugar, water, lemon juice, concentrate

Taken from cooking.nytimes.com/recipes/5770 (may not work)