Blackberry Cabernet Sorbet: Makes 8 servings 1 cup sugar 1 cup mid-range Cabernet Sauvignon, like Kendall Jackson or Villa Mt. Eden 1 1/2 pounds fresh blackberries, juices reserved, plus 16 fresh blackberries 2 tablespoons fresh lemon or orange juice 8 perfect lemons Organic pansy blossoms, mint or thyme sprigs Stir sugar and Cabernet in small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil 1 minute. Transfer syrup to large bowl. Chill until syrup is cold, about 3 hours. Working in batches, purée blackberries and juice, the cold syrup and lemon juice in a blender until smooth. Strain into another large bowl; discard seeds. Process the berry mixture in an ice cream maker according to manufacturer’s instructions. Transfer sorbet to container; cover and freeze until firm, about 6 hours. (Can be made 1 week ahead. Keep frozen.) Cut the top 1/3 off of each lemon. Use a sharp spoon to pull out all of the lemon flesh, leaving the shell intact (freeze or refrigerate the lemon pulp for another use). Cut enough from the bottom of the lemon so that it sits upright. To serve: fill each lemon with sorbet and garnish with a fresh berry, organic pansy and a sprig of mint or thyme.