This is fabulous! I stole this recipe right out of Taste of Home magazine. I did change the directions so I could use my ice cream maker, and I used blackberries that I had frozen last summer. Raspberries and blueberries will be ready for picking this week. This would also be great with peaches. I think I have found my new favorite summer dessert. A dish of this with a slice of Elegant Pound Cake, also from the freezer, and you are ready for company or a party at anytime.
Blackberry Sherbet
Yield 1 quart
print recipe
4 cups fresh or frozen blackberries, thawed
2 cups sugar
2 cups of buttermilk (not low fat)
In a food processor, combine blackberries and sugar; process until smooth. Strain and discard seeds and pulp. Stir in buttermilk.
Pour into a prepared ice cream maker and freeze according to manufactures suggestions. Transfer to a plastic storage container and freeze until ready to serve.
Sunday, June 6, 2010
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