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Blackberry-Lemon Sorbet

Blackberry-Lemon Sorbet

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

Southern Living APRIL 2002

  • Yield: 14 cups (serving size: 1 cup)


  • 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.

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

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Blackberry-Lemon Sorbet Recipe