Mulberry Sorbet

 

1 cups water

3 cups ripe mulberries (or substitute other wild berries, such as dewberries)

1 lemon’s juice

1 cups sugar

 

To make the syrup, combine water and sugar and boil for 5-6 minutes until liquid reduces to 1 cup in volume. Puree mulberries and lemon juice in blender or food processor. Stir in syrup and pour into a metal pan and freeze. When mixture is frozen, remove from pan and blend in food processor or blender. Scoop into airtight dish and refreeze.