Blackberry Sherbet Recipes

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1-2-3 BLACKBERRY SHERBET



1-2-3 Blackberry Sherbet image

My mom gave me this recipe, which was a favorite when I was young. Now when I make it, my mouth is watering before I'm finished! -Lisa Eremia, Irwin, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1 quart.

Number Of Ingredients 3

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

Steps:

  • Place blackberries and sugar in a food processor; process until smooth. Press through a fine-mesh strainer into a bowl; discard seeds and pulp. Stir buttermilk into puree. , Transfer to a 13x9-in. baking dish. Freeze 1 hour or until edges begin to firm. Stir and freeze 2 hours longer or until firm., Just before serving, transfer to a food processor; process 2-3 minutes or until smooth.

Nutrition Facts : Calories 249 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 65mg sodium, Carbohydrate 60g carbohydrate (56g sugars, Fiber 4g fiber), Protein 3g protein.

BLACKBERRY DAIQUIRI SHERBET



Blackberry Daiquiri Sherbet image

The summer I decided to try making sherbet, which is one of my favorites, blackberries were in season in my mom's garden. I love the flavor of daiquiris, and the two blend together beautifully! -Shelly L. Bevington, Hermiston, Oregon

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1-1/4 quarts.

Number Of Ingredients 7

3 cups fresh or frozen blackberries, thawed
1 cup sugar
1/4 teaspoon salt
1 can (12 ounces) evaporated milk
2 tablespoons lime juice
1 teaspoon rum extract
1/2 teaspoon citric acid

Steps:

  • Place blackberries, sugar and salt in a food processor; process until smooth. Press through a fine-mesh strainer into a bowl; discard seeds and pulp. Stir remaining ingredients into puree., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to the manufacturer's directions. Transfer sherbet to freezer containers, allowing headspace for expansion. Freeze until firm, 8 hours or overnight.

Nutrition Facts : Calories 147 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 96mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.

BLACKBERRY SHERBET



Blackberry Sherbet image

Make and share this Blackberry Sherbet recipe from Food.com.

Provided by dicentra

Categories     Frozen Desserts

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 5

3 cups about 1 lb. blackberries, rinsed
1 1/4 cups sugar
1 tablespoon lemon juice
1/8 teaspoon salt
1 1/2 cups half-and-half (light cream)

Steps:

  • In a blender or food processor, blackberries, sugar, lemon juice, and salt until smooth.
  • Press through a fine strainer into a bowl; discard seeds. Taste, and add more sugar (up to 1/4 cup) if desired.
  • Stir in half-and-half. Cover and chill until cold, about 1 hour.
  • Pour into an ice cream maker (1 1/2-qt. or larger capacity); freeze according to manufacturer's directions until mixture is softly frozen. Serve soft, or freeze airtight until firm, about 3 hours, or up to 3 days.

Nutrition Facts : Calories 271.5, Fat 7.3, SaturatedFat 4.3, Cholesterol 22.4, Sodium 74, Carbohydrate 51.4, Fiber 3.8, Sugar 45.3, Protein 2.8

BLACKBERRY SORBET



Blackberry Sorbet image

Categories     Blender     Ice Cream Machine     Dessert     Frozen Dessert     Blackberry     Summer     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

1 1/4 cups sugar
1 cup water
1 1/2 pounds frozen unsweetened blackberries, thawed, juices reserved
2 tablespoons fresh lemon juice
1/2 small watermelon
16 fresh blackberries

Steps:

  • Stir sugar and 1 cup water in small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil 1 minute. Transfer syrup to large bowl. Chill until syrup is cold, about 3 hours.
  • Working in batches, puree blackberries with juices and cold syrup in blender until smooth. Strain into another large bowl; discard seeds. Stir in lemon juice.
  • Process berry mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 6 hours. (Can be made 1 week ahead. Keep frozen.)
  • Using large spoon, scoop out flesh from watermelon, leaving rind intact and forming bowl (reserve melon for another use or serve alongside sorbet, if desired). Drain excess juice from watermelon bowl. Cover and chill watermelon bowl until cold.
  • Scoop sorbet into watermelon bowl. Garnish with fresh blackberries.

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  • Process blackberry mixture in a food processor or blender until smooth, stopping to scrape down sides. Pour through a fine wire-mesh strainer into a 9-inch square pan, discarding solids; stir in buttermilk. Cover and freeze 8 hours.
  • Break frozen mixture into chunks, and place in a bowl; beat at medium speed with an electric mixer until smooth. Return to pan; cover and freeze 3 hours or until firm. Garnish, if desired.
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Process blackberry mixture in a food processor or blender until smooth, stopping to scrape down sides. Pour through a fine wire-mesh strainer into a 9-inch square pan, discarding solids; stir in buttermilk. Cover and freeze 8 hours. Break frozen mixture into chunks, and place in a bowl; beat at medium speed with an electric mixer until smooth.
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