The Chocolate Gourmand

Blackberry Sorbet
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4 cups fresh blackberries
1 cup water
2/3 cup sugar
2 teaspoons lemon juice
2 tablespoons Chambord (optional)
2 tablespoons limoncello (optional)

Rinse blackberries and pat dry on a paper towel. Add blackberries, water and sugar to blender and purée until smooth. Pour this mixture through a chinois or sieve to remove seeds. Juice lemon and strain out seeds and pulp. Stir in the lemon juice, Chambord and limoncello and transfer to ice bath. Chill mixture until less than 45° F and pour into ice cream maker. Freeze according to your maker's instructions. Transfer sorbet to a dedicated container and let ripen in the freezer for several hours.