Easy Berry Sorbet or Sherbet

I froze most of my mulberry crop this year and I froze a ton of blueberries that I bought in bulk from a local farm for a great price at the peak of the season a few weeks ago. And I keep lots of seasonal fruit handy. So when my little sister asked if we could make something in the ice cream maker, she had her pick of flavors. She chose a mix of berries: strawberries, blackberries, mulberries, and blueberries.

3 cups berries
1/4 cup spring water
1/4 - 1/2 cup evaporated cane sugar
a tablespoon of zest of a lemon, lime, or orange

Boil water with sugar until dissolved. Allow to cool slightly. Puree berries and sugar syrup well in a blender. Press through fine sieve to remove seeds if desired. Stir zest into puree. Refrigerate until cold if using fresh fruit instead of frozen. Freeze in ice cream machine for about 25 minutes. 

Variations
Use 1&1/2 cups fruit and 1&1/2 cups plain whole Strauss yogurt for a creamy sherbet
Instead of berries: try peaches or nectarines
Garnish with lemon basil chiffonade or mint leaves, thin crisp cookies, and edible flowers
Garnish with granola & carob chips
Instead of sugar: use agave, maple syrup, or honey and omit or decrease the water