Sugar syrup: heat in a pan, dissolve sugar, then cool and chill in fridge for a couple of hours.
1 1/4 cups sugar
1 cup water

Berries: clean fresh berries or thaw frozen until they are defrosted but still cold, keeping all juice
8 small baskets of very ripe cold fresh
or
1.5 lbs frozen unsweetened blackberries, thawed with juices

1/2 meyer lemon juice

Directions:
Puree blackberries with juice and cold syrup in blender until smooth. Strain into large bowl; discard seeds. Mix in lemon juice.

Process berry mixture in ice cream maker according to manufacturer's instructions. Transfer sorbetto to a container; seal and freeze until firm, about 6 hours. Keep frozen until ready to serve.

Note: we made this with Liquid Nitrogen. That means we wore gloves, masks, and purchased the Nitrogen in a Dewar from someplace like Airgas. Then at home, we carefully poured the nitrogen into a steel bowl with the sorbetto mixture, stiring it with a wooden spoon, fully decked like Dr. Horrible.

The Sorbetto was creamy, with no discernible ice crystals like what comes from a regular ice cream maker. It was so creamy, it was as if there was a little dairy in the mix, even though there was none. If you want an adveture, do a little research on using care with Liquid Nitrogen, and then try that method.