Blackberry Sherbet

Blackberry Sherbet Recipe
James Carrier


Makes about 1 quart; 6 to 8 servings

Recipe from



3 cups (about 1 lb.) blackberries, rinsed
1 1/4 cups sugar
1 tablespoon lemon juice
1/8 teaspoon salt
1 1/2 cups half-and-half (light cream)


1. In a blender or food processor, blackberries, sugar, lemon juice, and salt until smooth.

2. Press through a fine strainer into a bowl; discard seeds. Taste, and add more sugar (up to 1/4 cup) if desired.

3. Stir in half-and-half. Cover and chill until cold, about 1 hour.

4. Pour into an ice cream maker (1 1/2-qt. or larger capacity); freeze according to manufacturer's directions until mixture is softly frozen. Serve soft, or freeze airtight until firm, about 3 hours, or up to 3 days.