600g (5 cups) blackberries
250 ml (1 cup) blood orange juice, about 3 blood oranges when freshly made
2 tbsp agave syrup (optional)
Full recipe from : yummly.com
Wash and blend the blackberries and process them in a blender.
Strain the fruit puree through a mesh sieve or cheesecloth and discard the seeds.
Add agave syrup to the fruit puree and pour the blood orange juice into it. Give it a stir and process in a ice cream maker.
Transfer into a freezer friendly dish and freeze for another 1-3 hours before serving of you want a scoopable sorbet.