Preparation

• In a heavy saucepan, combine the sugar and the water over medium heat until the sugar dissolves. Remove from heat and let cool to room temperature.

• In the bowl of a food processor, purée the blackberries until they reach a smooth consistency. Strain through a fine mesh sieve into a large mixing bowl.

• To the berries, add the syrup, Cointreau and tequila. Place in the refrigerator for about 2 hours, covered.

• Add the mixture to an ice cream maker and run the ice cream maker according to the manufacturer’s instructions for about 20 minutes.

• Serve immediately or freeze.