Nutrition per serving may change if servings are adjusted.
1 cup water
½ cup white sugar
4 cups fresh blackberries or frozen unsweetened blackberries
¼ cup fresh lemon juice
2 tablespoons finely shredded lemon peel
In a medium saucepan, combine water and sugar; bring to boiling, stirring frequently. Boil gently, uncovered, for 2 minutes. Remove from heat and cool slightly.
In a blender or food processor combine blackberries, the warm syrup mixture, and lemon juice. Cover and blend or process until almost smooth. Strain mixture through a fine mesh sieve, discarding seeds. Stir in 1 teaspoon of the lemon peel.
Transfer the mixture to a 3-quart rectangular baking dish or a 13x9x2-inch baking pan. Place in the freezer, uncovered, for 1- ½ hours or until almost solid.
Remove berry ice from freezer. Using a fork, break up the ice into a somewhat smooth mixture. Freeze 1 hour more (see Tip). Break up the ice with a fork and serve in cups. Top each serving with remaining shreds of lemon peel.
Tip: If mixture remains in the freezer longer than the 1 additional hour, let it stand at room temperature about 20 minutes before breaking up mixture with a fork and serving.