4 cups fresh blackberries (or a mix of blackberries and raspberries)
1/3 to 1/2 cup sugar
2 tbsp. fresh lemon juice
pinch of salt
2/3 cup heavy cream
Puree the blackberries and/or raspberries. Use a strainer or sieve to strain out the seeds. This takes a while, so mush the mixture around with a spoon and put enough pressure on the spoon to push the juice through the sieve or strainer. This should yield about 1 3/4 cup juice. Add the sugar, salt, and lemon juice, and pour the mixture into an ice cream maker. A process according to the ice cream maker’s instructions, until the mixture is relatively firm. In the meanwhile, beat the cream until it forms stiff peaks. Fold the whipped cream into the processed berry mixture. Move the mixture into a freezer-proof container and freeze until sherbet is set, preferably overnight. Serve with a garnish of mint and a few blackberries or raspberries.