Blackberry-Buttermilk Sherbet
Straining the blackberry mixture is optional but worth the effort for the smoothest, creamiest texture.
Recipe by Cooking Light June 2007
Straining the blackberry mixture is optional but worth the effort for the smoothest, creamiest texture.
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.
Read MoreExcellent. 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.
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