Ingredients 

1 organic lemon (juice and zest)

1/2 cup agave nectar

4 1/2 cups ripe blackberries

1 1/4 cups good quality brut (dry) champagne or sparkling wine, ice cold

Special equipment: Ice cream maker (optional)

Directions:

1: Make the lemon simple syrup. In a small saucepan, combine the agave, and lemon zest. Bring to a boil and reduce heat. Simmer until mixture thickens, becomes syrupy and reduces by about half. Remove from heat and cool. (To speed things up, you can cool the simple syrup by placing it in a small metal mixing bowl set in an ice bath; stir the syrup until it cools.)

2: While your simple syrup is reducing, place your blackberries in a food processor or blender. Pulse processor/blender on and off until berries are pureed. Pass through a fine-mesh wire sieve to remove the seeds. Discard seeds and set berry pulp aside. This should yield approximately 2 cups of berry pulp. (Don't worry if you don't have as much - you can just use a little less champagne or the sorbet won't set).

3: When the simple syrup has cooled, combine blackberry pulp, lemon juice, simple syrup and champagne in a large mixing bowl and mix. Pour immediately into ice cream maker and freeze following the manufacturer's directions. The sorbet will be a bit soft when you have processed it due to the high alcohol content.

 If you do not have an ice cream maker, leave it in your freezer for 24 hours and the texture will be perfect.