Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light June 2007


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

113 calories; calories from fat 6%; fat 0.8g; saturated fat 0.3g; poly fat 0.2g; protein 2.7g; carbohydrates 25.1g; fiber 3.1g; cholesterol 3mg; iron 0.4mg; sodium 57mg; calcium 70mg.