Recipe courtesy of Williams Sonoma. Adapted from Williams-Sonoma Collection Series, Ice Cream, by Mary Goodbody (Simon & Schuster, 2003).
Foodie Byte: Blackberries and other berry varieties are fragile and must be handled with care. Rinse them gently under cool water, discarding any that show signs of spoiling. Do not allow the berries to soak in the water for any amount of time, or they will absorb moisture and turn mushy. Spread the berries in a single layer on a double thickness of paper towels to drain. Boysenberries and loganberries are blackberry hybrids that can also be used for this sorbet. If you decide to substitute raspberries for the blackberries, handle them even more gently.
This sorbet does not harden as much as some sorbets because of the high sugar content from the berries, which inhibits hard freezing. It is meant to be enjoyed as a soft sorbet.
Makes about 1 pint.