Blackberry Rose Sorbet

Yields about 1 quart

• 24 oz fresh or frozen blackberries – thawed
• 250 g (1 1/4 cup) sugar
• 8 oz (1 cup) water
• 15 ml (1 tablespoon) lemon juice
• 5 ml (1 teaspoon) rose water

• Combine sugar and water in small saucepan and bring to boil over high heat about 1 minute. Transfer syrup to a heatproof container and chill until cold, about 2 hours.
• Puree blackberries with juices and sugar syrup in a blender until smooth. Strain into a large bowl to remove the seeds and stir in lemon juice and rose water.
• Process berry mixture in ice cream maker according to manufacturer’s instructions. Transfer to a container, cover, and freeze until firm, about 6 hours.