Limoncello (the citrusy Italian liqueur), brightens this sorbet. It's nice to have a bottle on hand to splash with soda in a spritzer or macerate with fruit for a quick dessert. 		 Yield: 8 servings (serving size: about 1/2 cup sorbet and 1/4 cup berries) Ingredients 	•	2 cups water 	•	1 1/3 cups sugar 	•	1/2 cup limoncello 	•	1 cup fresh lemon juice (about 6 large lemons) 	•	1/2 cup chopped fresh mint 	•	2 cups blackberries 	•	Lemon slices (optional) Preparation 1. Combine first 3 ingredients in a saucepan over medium-high heat; bring to a boil, stirring until sugar dissolves. Remove from heat; add lemon juice and mint. Cover and chill. 2. Strain juice mixture through a sieve into a bowl; discard solids. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm. Serve with blackberries; garnish with lemon slices, if desired. Note: If you don't want to use the limoncello, you can substitute 1/2 cup of prepared lemonade.