Read reviews (14)
Rate recipe
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
This recipe is:
Quick
Nutritional Facts 1/2 cup equals 249 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 65 mg sodium, 60 g carbohydrate, 4 g fiber, 3 g protein.
Originally published as 1-2-3 Blackberry Sherbet in Taste of Home June/July 2009, p21
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jun. 27, 2012 by acgmellor
To cut calories, I only used 1 cup sweetener - I used xylitol. This cut calories to 125 per 1/2 cup. Also, to strain the berries and xylitol, I processed, then put part of the mixture in my large metal strainer and used my egg beater, stirring and pressing to get all the juice out.
Reviewed on Jul. 22, 2010 by ervanorden
We have an overabundance of blackberries from our blackberry bushes this year. I made this recipe to use some of them in a new way. We loved it! My husband especially likes that there are no seeds in the sherbet. The next time, I'm going to try to cut back on the sugar just a little bit. It was just a tad too sweet for us.
Reviewed on Jul. 14, 2010 by degrangen
This is so easy and tastes so good. Made it with strawberries also, just as good. As soon as the blueberries are ready to pick, I am going to try them tool
Reviewed on Jul. 03, 2010 by drod
Can you make it if you do not have a food processer?
Reviewed on Jun. 18, 2010 by DKM2
How can something this easy be this good? Will definitely make again!
Reviewed on Jun. 09, 2010 by darlenam
I made this as is and it is soo delicious. I will definitely make again. I think I'll try different fruits, very good!......
Reviewed on Jun. 06, 2010 by loves ranch life
My eight yr. old granddaughter and I made this recipe. It was easy to make! Better than that, we had five men at our supper table that all liked it! It was fairly hot outside even after we had finished supper and this was light, cool refreshing treat to end the meal with!
Reviewed on Jun. 05, 2010 by Eino
As I am diabetic, I used Splenda..worked great. I also put it in my ice cream maker..was quick and easy.
Reviewed on Jun. 03, 2010 by sschilly
The recipe calls for 2 cups sugar. There is less than 1 gram Splenda Granular per teaspoon...there are 48 tsp/cup = 96 grams (assuming 1 gram Splenda as above); 96 divided by the number of servings (8) = 12 grams of sugar. But remember that there are 18.4 g carbs in one cup (fresh blackberries) = 36.8 divided by 8 servings = say, 4-1/2 g. Add that to the carbs in the buttermilk, depending on which produce you use: Per serving: 12 g sugar + 4-1/2 g blackberries = 16-1/2 g PLUS the carbs in buttermilk. (These figures researched via C.T.Netzer's The Complete Book of FOOD COUNTS.)
Reviewed on Jun. 03, 2010 by dchenson
My only dismay is the high carb count, so as a diabetic I can only have half the serving... 8-( very yummy!
Reviewed on May. 20, 2010 by matteliz@swbell.net
You can cut the sugar in half--it's still very sweet and oh-so-blackberry-y. I didn't strain out the seeds and pulp, either, but it was fine.
Reviewed on Jul. 06, 2009 by Janice Graves
Can blackberry juice be used instead of blackberries? If so, would there be too much liquid with the milk? J. in Al.
Reviewed on Jun. 11, 2009 by patscooking
Does anyone know how much the carb count is lowered using Splenda?
Reviewed on May. 23, 2009 by rharkless
This dessert is awesome! I substituted Splenda (the equal-measure kind) for the sugar and it didn't hurt it at all - everybody at our party loved it!
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013