Blackberry-Lemon Sorbet

Southern Living
This tart, refreshing dessert is a terrific source of calcium.
14 cups (serving size: 1 cup)


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10 cup fresh blackberries*
2 1/4 cups sugar
1 teaspoon grated lemon rind
1/4 cup fresh lemon juice
4 cups fat-free buttermilk


Bring first 4 ingredients to a boil in a saucepan, stirring constantly; reduce heat, and simmer 15 minutes. Cool.

Process blackberry mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides.

Pour blackberry puree through a fine wire-mesh strainer into a bowl, pressing pulp with back of a wooden spoon. Discard pulp, and stir in buttermilk. Freeze 8 hours.

Process frozen blackberry mixture, in batches, until smooth. Freeze 5 hours.

*5 (14-ounce) packages frozen blackberries, thawed , may be substituted.

Note: Recipe may be halved.

Created date

June 2002

Nutritional Information

Calories 207
Caloriesfromfat 4 %
Fat 1 g
Satfat 0.4 g
Monofat 0.2 g
Polyfat 0.3 g
Protein 3 g
Carbohydrate 49 g
Fiber 5.5 g
Cholesterol 2 mg
Iron 0.6 mg
Sodium 74 mg
Calcium 115 mg