In a saucepan over medium heat, combine berries, sugar, lemon juice, and water. Cook for 5–7 minutes, until berries break down and sugar dissolves.

Remove from heat and let cool slightly.

Blend the mixture until smooth, then strain through a fine mesh sieve to remove seeds (if desired).

Chill the mixture in the fridge for at least 1 hour.

Pour into an ice cream maker and churn according to the manufacturer’s instructions, or freeze in a shallow dish, stirring every 30 minutes until firm.

Serve scoops with fresh mint if desired.