Blackberry Sherbert
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 bag (12 ounces) frozen dry-pack blackberries, thawed.
1 cup low-fat buttermilk
2/3 cup sugar

Preparation

1 Combine blackberries, buttermilk and sugar in blender. Whirl until smooth. Strain through sieve to remove seeds. 2 Freeze in ice-cream maker according to manufacturer's directions. To freeze by hand, place puree in 13 x 9 x 2-inch baking dish. Freeze. Scrape into food processor. Whirl, scraping down side of work bowl as needed, until smooth. Serve immediately. Garnish with a sprig of mint and a few fresh blackberries if desired (optional).

About


Also good made with fresh blackberries or mixed frozen fruit instead of blackberries. Can substitute artificial sweetener for sugar.