Just wanted to post a sorbet I made the other night (from a merging of two online recipes) that came out very well. I pureed one 10 oz bag of frozen blackberries (IQF, no syrup). I heated about half the puree with 2/3 cup of sugar until the sugar dissolved, then cooled that mixture and added the rest of the puree, a squeeze of lemon juice and 2/3 cup of very fruity red wine. Froze it in an ice cream freezer. It came out an intensely dark color, and it tastes like I imagined wine would taste like when I was a kid - blackberry juice plus. The wine gives a depth to the flavor beyond simple blackberry. The only negative I have is that the alcohol causes it to melt quickly. It firms up just fine in the freezer, and it can be scooped, but not elegantly. If I waited long enough to scoop it that I could form a smooth quenelle, the surface of the scoop ended up a bit melted. But the texture is fine in the mouth. It might work best as a molded dessert, if you are looking to take advantage of the color to make something pretty. If you are fussy about seeds (I'm not), you would want to strain it.