I've been trying for months to create the perfect berry sorbet, with the just-right ratio of water to berries for great texture. I finally succeeded with this recipe. Using frozen berries and the right amount of added water and sugar makes this sorbet creamy and perfectly sweet.
Blackberry Sorbet Recipe
1 lb of frozen whole blackberries (16 oz. bag)
1/2 cup sugar -OR- 1/3 cup of light agave nectar
1/2 cup water
Put the frozen blackberries in a medium-sized pot. Add the water and agave or sugar and heat it to boiling over High heat. Reduce heat and simmer for 3 minutes. Let the mixture cool in the refrigerator for a couple of hours, and then pour it into a blender and "liquify" it. Pour the liquified blackberries through a strainer to strain out the seeds. Add the seedless blackberry puree to an automatic ice cream maker to make the sorbet. Makes 1 pint (2 cups) of sorbet.
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