Puree the blackberries, then put the mixture through a sieve into a saucepan to remove the seeds. OR, without a sieve try using a spatula or mortar to push juice through a colander into your saucepan.
Add wine, sugar and lemon juice to the strained berry juice in the saucepan, and cook over medium heat until the sugar is completely dissolved. Taste and add a bit more sugar, lemon juice, water or wine to your liking.
Place in a shallow pan in the freezer. If your freezer is too warm for the sorbet to harden, substitute more water for a portion of the wine in your next batch.
Nancy and Tim Bass - Sunburst Tomato