Instructions: Puree the blackberries, then put the mixture through a sieve to remove the seeds.

Combine the strained berry juice, wine, sugar and lemon juice in a saucepan, and cook over medium heat until the sugar is dissolved.

Freeze according to the directions for your ice cream freezer, or place in a shallow pan in the freezer. If your freezer is too warm to get the sorbet to harden, substitute water for a portion of the wine in your next batch.

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