Serves 10

1/2 cup sugar
2/3 cup water
2 pounds (about 3 pints) fresh blackberies, preferably organic, washed and patted dry
1/4 cup fresh lime juice
Zest from one lime

In a saucepan, heat water, sugar, and lime juice until sugar has dissolved. Let syrup cool to room temperature. In a blender, purée blackberries and syrup until smooth. Depending on the size of your blender, you may need to do this in two or three batches. Strain puree through a fine mesh sieve, pressing down on solids to release juice. Discard solids. Add lime zest to sorbet mixture and refrigerate until cold, about 2 hours.

Freeze sorbet according to the directions on your ice cream maker. If you want a firmer texture once it’s done, place the sorbet once in an airtight container and freeze another 2 hours.