Combine the nectar, honey, water, lime juice and coconut rum, whisk until incorporated – I like to use a container with a spout and handle, easier for pouring, later.
OPTIONAL - test the sweetness and adjust it to your taste by stirring extra honey one tablespoon at a time.
Place the blackberries and then the honey-nectar mixture into a blender, puree until smooth. This will take about 30 seconds, depends on your blender.
OPTIONAL - Pour puree through a strainer back into the container with spout to remove the seeds. Note: Himalayan berries have large seeds that are undesirable for some people; personally, we don’t mind a little extra crunch and fiber and so I don't strain.
Assemble your sorbet maker; place the freezer bowl and attachments onto the machine, turn ON, pour the puree into the freezer bowl and let churn until thickened, about 25 – 30 minutes.
Cover the bowl with plastic wrap and place into the freezer or transfer to an airtight container until ready to serve. The sorbet starts out with a soft texture, but sets up nicely over time.