Blackberry-Lemon Sorbet

This tart, refreshing dessert is a terrific source of calcium.

Yield: 14 cups (serving size: 1 cup)
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 207
  • Calories from fat: 4%
  • Fat: 1g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 3g
  • Carbohydrate: 49g
  • Fiber: 5.5g
  • Cholesterol: 2mg
  • Iron: 0.6mg
  • Sodium: 74mg
  • Calcium: 115mg


  • 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


  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.
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