Combine first three ingredients in saucepan over medium-high heat; bring to a boil, stirring until sugar dissolves. Remove from heat; add lemon juice and mint. Cover and chill.
Strain juice mixture through a sieve into a bowl; discard solids. Pour mixture into freezer can of an ice cream maker; freeze according to manufacturer's instructions. Spoon sorbet into freezer-safe container; cover and freeze 1 hour or until firm.
Serve topped with whole blackberries and garnish with lemon slices, if desired.
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|Serving Size: 1 Serving (217g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 2 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 3.4mg||0 %|
|Potassium 143.4mg||4 %|
|Total Carbohydrate 107.6g||32 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 105.1g|
|Protein 0.9g||1 %|
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Calories per serving: 415
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