Blackberry-Peach Sorbet

1. Bring the sugar and water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.

2.Combine the grape juice, peaches, blackberries and cinnamon stick in a medium saucepan over medium-high heat and bring to a boil. Cover and reduce heat to low, simmer for 10 minutes. Remove from heat and discard cinnamon stick. Cool to room temperature.

3.Puree the cooled peach mixture along with the syrup mixture that you made in step 1, in batches if necessary, until smooth. Press the puree mixture through a strainer into a bowl to remove the seeds.

4.Pour the strained, puree mixture into a large freezer-safe container (preferably one that has a lid). Stir in lemon juice and vanilla. Add the corn syrup and stir well.

5.Put into a freezer safe container and freeze until it’s soft frozen. Serve with mint sprigs and fresh blackberries.