Blackberry lime sorbet

From the perfect scoop, with some alterations. Here's the original:
¾ cup (150g) sugar

¾ cup (180ml) water

4 cups (450g) blackberries, fresh or frozen

¾ cup (180ml) freshly squeezed lime juice (from about 9 limes)

1. In a small saucepan, bring the sugar and water to a boil, stirring until the sugar is dissolved. Remove from the heat and let cool to room temperature.
2. Puree the blackberries in a blender or food processor with the sugar syrup. Press the mixture through a strainer to remove the seeds, then stir the lime juice into the sweetened puree.
3. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.