Blend the fresh raspberries and blackberries together then pass through a sieve to remove the seeds.
In a saucepan, combine the water and sugar. Warm and stir until the sugar has dissolved then bring to the boil.
Once the sugar syrup has cooled mix it, and the remaining ingredients together and place in the freezer.
Stir the mixture with a fork, or a hand mixer, every hour for the next three hours.
Pour into containers and allow to fully freeze. Once frozen, put it in the fridge to soften half an hour before serving.
Reduce the sugar and increase the lemon juice for a sharper sorbet. The vodka helps to improve the texture but can easily be left out.
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