Blackberry Sherbet

James Carrier

Yield: Makes about 1 quart; 6 to 8 servings
Recipe from Sunset

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  • 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. 1. In a blender or food processor, blackberries, sugar, lemon juice, and salt until smooth.
  2. 2. Press through a fine strainer into a bowl; discard seeds. Taste, and add more sugar (up to 1/4 cup) if desired.
  3. 3. Stir in half-and-half. Cover and chill until cold, about 1 hour.
  4. 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.
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