lackberry Cabernet Sorbet

1 lb    blackberries (fresh is best, frozen is OK)
1 cup   cabernet sauvignon
1/2 cup sugar
1 tsp   lemon juice

Puree the blackberries, then put the mixture through a sieve to remove 
the seeds.

Combine the strained berry juice, wine, sugar and lemon juice in a
saucepan, and cook over medium heat until the sugar is dissolved.
Freeze according to the directions for your ice cream freezer, or
place in a shallow pan in the freezer.  If your freezer is too warm
to get the sorbet to harden, substitute water for a portion of the
wine in your next batch.