While the recipe indicates blackberries this process can easily be used to make sorbet from raspberries or other juicy summer berries. The resulting dessert is very sweet. To balance the sweetness consider serving along side a bit of vanilla ice cream or a few simply flavored wafer cookies.
The Williams-Sonoma recipe indicates this process will yield 1 ½ cups of liquid and 1 pint of sorbet. In my experience this yields about 4 cups of liquid and more than a quart of sorbet.