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In a blender, puree strawberries, simple syrup, vodka and Sicilian Lemon reduction until smooth. Cover and refrigerate until cool. Churn in an ice cream maker according to the manufacturer's directions. Freeze until firm, about 2 hours.
In a medium bowl, stir together simple syrup, Asian Blackberry reduction and Sicilian Lemon reduction. Hold at room temperature.
To serve, scoop sorbet into serving bowls, drizzle with Blackberry syrup and spoon fresh blackberries on top.
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