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Blackberry-Lemon Sorbet

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

  3. 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.

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

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

  6. Note: Recipe may be halved.