If you are not overrun with pestiferous Japanese wineberries, you could make this with raspberries or blackberries, and it would work at least as well.

Wineberry/Lemon Sorbet

4 cups wineberries (or more)
Juice of two large lemons
1 1/4 cup simple syrup (see below)
1/4 cup light corn syrup

Put wineberries and lemon juice in a food processor and pulse until pureed.  Place a sieve over a mixing bowl and pour in wineberries.  Press to extract juice.  Discard the improbably large amount of seeds.  Refrigerate for at least one hour.

Add simple syrup and corn syrup to wineberry/lemon mixture.  Put into an ice cream maker and follow manufacturer’s directions.  It took 45 minutes in our Cuisinart.

Simple Syrup

1 1/4 cup sugar
1 1/4 cup water

Combine sugar and water in a saucepan and bring to a boil over medium-high heat, stirring frequently.  Reduce to low-medium heat and simmer for 4 minutes, continuing to stir frequently.  Let cool and refrigerate at least an hour before using.