Blackberry Sorbet

Combine water and sugar in medium-size saucepan. Cook, stirring constantly, until sugar dissolves; continue to cook, without stirring, to boiling. Reduce heat; simmer uncovered 5 minutes. Transfer to large bowl; refrigerate covered until cold, about 1 hour.

Place blackberries in large bowl; mash with large slotted spoon. Press blackberries and their juice through sieve (you should have 2 cups); discard seeds. Stir purée, lemon juice, Sauternes and brandy into cold syrup; strain in fine-mesh sieve.

Freeze mixture according to manufacturer's directions in ice cream maker.