My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, July 28, 2010

Blackberry Sherbet

I think I found this recipe on Taste of Home a few months ago. It had great reviews and was very simple, so why not try it. I have made this so many times and everyone always wants the recipe. I made a batch yesterday and started checking my favorite blogs and there again was Jaz on Octoberfarm, got the name right this time, with a lemon, cornmeal shortbread recipe that I just knew would be perfect with the sherbet. It is.

I'm giving the recipe as it was posted, but to be honest I've alway just poured mine in the ice cream maker and followed the directions for freezing sherbet.

Blackberry Sherbet
8 servings - 1 quart
print recipe

4 cups fresh or frozen blackberries, thawed
2 cups sugar
2 cups buttermilk

In a food processor, combine blackberries and sugar; cover and process until smooth. Strain and discard seeds and pulp. Stir in buttermilk. Transfer puree to a 13-inch x 9-inch dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm. Or freeze in your ice cream maker according to mfg. directions.

Just before serving, transfer to a food processor; cover and process for 2-3 minute or until smooth. This step not necessary if using ice cream maker.

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