Blackberry Sorbet

• 2 cups sugar
• 2 cups water
• 4 cups blackberries
• 2 to 3 tablespoons fresh lemon juice
• 2 tablespoons black currant syrup

1. Stir sugar and water together in a 2 1/2-quart souffle dish.
2. Cook, uncovered, at 100 percent in a high-power oven for 3 minutes.
3. Stir thoroughly, being sure there are no grains on the bottom of the dish.
4. Cover with a lid or microwave plastic wrap.
5. Cook for 6 minutes.
6. Prick plastic, if used, to release steam.
7. Remove from oven and uncover.
8. Let cool.
9. Refrigerate until cold, several hours or overnight.
10. Pass blackberries through a food mill fitted with the fine disk.
11. Whisk in lemon juice, black currant syrup and sugar syrup.
12. Refrigerate until cold.
13. Place in an ice-cream machine and freeze according to manufacturer's instructions.

sugar, water, blackberries, lemon juice, black currant syrup

Taken from cooking.nytimes.com/recipes/5645 (may not work)