- 2 pints fresh blackberries or 24 ounces frozen unsweetened blackberries, thawed
- 1 1/4 cups Simple Sugar Syrup
- Puree the blackberries with 1/4 cup of the sugar syrup in a food processor until smooth. If desired, this mixture can be strained into a bowl to remove the seeds, but it is not necessary.
- Stir in the remaining sugar syrup, then transfer to an ice cream maker and freeze according to the manufacturer's instructions.