Prepare the Blackberry Puree:

In a blender or food processor, combine the blackberries and water. Blend until smooth.

Strain the Puree:

Pour the blackberry mixture through a fine mesh strainer into a mixing bowl, pressing down with a spatula to extract as much juice as possible. Discard the seeds and pulp left in the strainer.

Sweeten the Puree:

Stir in the sugar and lemon juice until the sugar is fully dissolved. If using, add the blackberry liqueur at this stage for added depth of flavor and a smoother texture.

Chill the Mixture:

Cover the bowl and refrigerate the blackberry mixture for at least 1 hour, or until thoroughly chilled.

Churn the Sorbet:

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. The sorbet should reach a thick, smooth consistency.

Freeze the Sorbet:

Transfer the churned sorbet to a freezer-safe container. Cover and freeze for at least 2 hours, or until firm.

Serve:

Scoop the sorbet into bowls or cones and serve immediately. For an elegant touch, garnish with fresh blackberries, a mint sprig, or a drizzle of blackberry liqueur.