Blackberry-Buttermilk Sherbet

recipe
Straining the blackberry mixture is optional but worth the effort for the smoothest, creamiest texture.

Yield:

6 servings (serving size: about 1/2 cup)

Recipe from

Nutritional Information

Calories 113
Caloriesfromfat 6 %
Fat 0.8 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.2 g
Protein 2.7 g
Carbohydrate 25.1 g
Fiber 3.1 g
Cholesterol 3 mg
Iron 0.4 mg
Sodium 57 mg
Calcium 70 mg

Ingredients

2 1/2 cups blackberries (about 12 ounces)
1/2 cup sugar
1 1/4 cups low-fat buttermilk

Preparation

Combine blackberries and sugar in a blender or food processor; process until smooth. Strain blackberry mixture through a fine sieve over a bowl; discard solids. Stir in buttermilk.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sherbet into a freezer-safe container; cover and freeze 4 hours or until firm.

Note:

Charity Ferriera,

June 2007
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