Yield
6 servings (serving size: about 1/2 cup)

Straining the blackberry mixture is optional but worth the effort for the smoothest, creamiest texture.

How to Make It

Step 1

Combine blackberries and sugar in a blender or food processor; process until smooth. Strain blackberry mixture through a fine sieve over a bowl; discard solids. Stir in buttermilk.

Step 2

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sherbet into a freezer-safe container; cover and freeze 4 hours or until firm.

Ratings & Reviews

CarlsbadCook's Review

Natalie137
June 12, 2012
N/A

tphil5's Review

tphil5
March 15, 2010
This is wonderful & I will definitely make it again. I didn't have any buttermilk, so I substituted half nonfat yogurt & half skim milk. Worked well and tastes great.

Natalie137's Review

CarlsbadCook
July 26, 2009
Excellent. I have made this a few times and have found that it is just a lovely without the straining and eliminating this step makes this a fast, easy recipe.