In a small saucepan, combine the water, cane sugar, and corn syrup

Heat over medium heat, stirring with a wooden spoon until the sugar dissolves completely

Let the simple syrup cool to room temperature (you can speed this up by transferring it to a medium bowl and placing it in the fridge for 15–20 minutes)

Place the fresh berries and cooled syrup in a food processor or stand mixer fitted with a whisk attachment

Blend until smooth and combine into a luscious blackberry mixture

To get an extra silky texture, pour the blackberry purée through a fine mesh sieve into a large bowl, discarding the seeds and pulp

Stir in the fresh lemon juice or lime juice to brighten the blackberry flavor

Cover the bowl with plastic wrap and refrigerate until the sorbet base is cold—about 2–3 hours

Pour the chilled blackberry puree into your ice cream machine (or ice cream maker) and churn according to the manufacturer’s instructions

Use a rubber spatula to transfer the finished sorbet to a safe container

Press a piece of plastic wrap directly onto the surface to prevent ice crystals from forming

Freeze for at least 2 hours in your freezer section until firm

Serve it in chilled bowls, layered over cake, or alongside other sorbet recipes for a colorful summer dessert board