Blackberry Sorbet paired with Sauternes (A white wine from the Left Bank area in the Bordeaux Region of France. This wine tastes like a cross between a Sauvignon Blanc and Muscat wine... it's lovely.) A sorbet is the perfect showcase for this member of the raspberry family; berries ripen from late summer to early fall.

1 cup instant-dissolving sugar
2/3 cup water
2 Tbsp. Crème de Cassis or black currant syrup
1 qt. Blackberries
2 Tabs. fresh lemon juice

In a medium-sized bowl, combine sugar, Crème de Cassis or black currant syrup and water stirring until the sugar has dissolved. In a food processor, puree blackberries with lemon juice. To remove seeds, force the puree through a fine strainer into a bowl. Add the sugar mixture and mix well. If necessary, chill until cold. Pour into the canister of an ice cream maker and freeze according to the manufacturer"s directions. (Alternatively, freeze the mixture in a shallow metal cake pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) Makes about 1 qt., serves 6.