- 1 16-ounce bag frozen boysenberries or blackberries, thawed
- 1/2 cup sugar
- 2 pints lemon sorbet
- Fresh mint sprigs
- Combine berries and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture is heated through. Transfer mixture to processor and blend using on/off turns to chunky puree. Cover and refrigerate until cold, about 2 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
- Spoon sorbet into bowls. Spoon sauce over. Garnish with mint and serve.