A delicious ripe berry is worth its weight in gold. Our gooseberries, black currants and red currants have had their season, finding their way into jams and sorbets. Now the dense-flavored blackberries -- mures --  are coming into their own. And never too soon! I love their haunting, winey flavor, their shiny, jet black color, the way they squish  when you pop one in your mouth. This summer, I've been making a different sorbet every day, and along with apricot and melon, blackberry sorbet gets the greatest raves. I also appreciate the fact that these fat berries are not labor intensive!

BLACKBERRY SORBET

1 quart (500 g) blackberries

2/3 cup (120 g)   organic cane sugar

1 tablespoon vodka or raspberry liqueur

1 cup plain Greek-style whole milk yogurt

Equipment: A blender or a food processor; a fine-mesh sieve;  an ice-cream maker.

Combine all the ingredients in the blender or a food processor and puree until smooth. Strain through the fine-mesh sieve to remove the seeds. Chill thoroughly. At serving time, transfer the mixture to the ice-cream maker and freeze according to the manufacturer’s instructions. For best results, serve the sorbet as soon as it is made. Do not re-freeze.

12 servings