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
- 4 cups fresh or frozen blackberries, thawed
- 2 cups sugar
- 2 cups buttermilk
- 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. Yield: 1 quart.
Originally published as 1-2-3 Blackberry Sherbet in Taste of Home June/July 2009, p21
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