Mixed-Berry Sorbet

I bought a pint of blueberries and 1/2 pints of raspberries and blackberries on Saturday to make a summer pudding and then decided I didn't want to use all those beautiful berries in one place, so I used 2 1/2 cups-worth to make mixed-berry sorbet (the rest I'm working on, but I mashed some raspberries with sugar to top my yogurt this morning, and ate some more, plain, with lunch).

The recipe was simple, and the results were fantastic: creamy and smooth, a pretty red color and bright berry flavor. First I pureed the berries with 1/2 cup water in the blender, then I strained the mixture to get out the seeds and skin (I had about 2 cups puree). Mixed in almost a cup of sugar, juice of 1 lemon and 1 tablespoon Cointreau (I think the alcohol actually helps the texture by keeping the mixture from freezing solid - just a theory). Chilled the mixture, then froze it in the ice freezer, where it really did become an eatable consistency. Then I put it in a plastic container to freeze further.