Lemon Sorbet with Chunky Boysenberry Sauce

• 1 16-ounce bag frozen boysenberries or blackberries, thawed
• 1/2 cup sugar
• 2 pints lemon sorbet
• Fresh mint sprigs

1. Combine berries and sugar in heavy medium saucepan.
2. Stir over medium heat until sugar dissolves and mixture is heated through.
3. Transfer mixture to processor and blend using on/off turns to chunky puree.
4. Cover and refrigerate until cold, about 2 hours.
5. (Can be prepared 2 days ahead.
6. Keep refrigerated.)
7. Spoon sorbet into bowls.
8. Spoon sauce over.
9. Garnish with mint and serve.

blackberries, sugar, lemon sorbet, mint sprigs

Taken from www.epicurious.com/recipes/food/views/lemon-sorbet-with-chunky-boysenberry-sauce-75 (may not work)