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1-2-3 Blackberry Sherbet Recipe

1-2-3 Blackberry Sherbet 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
TOTAL TIME: Prep: 10 min. + freezing YIELD:8 servings


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


  • 1. 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.
  • 2. 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.
  • 3. Just before serving, transfer to a food processor; process 2-3 minutes or until smooth. Yield: 1 quart.

Nutritional Facts

1/2 cup: 249 calories, 1g fat (0g saturated fat), 2mg cholesterol, 65mg sodium, 60g carbohydrate (56g sugars, 4g fiber), 3g protein .

Reviews for 1-2-3 Blackberry Sherbet

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cefeldhaus 227903
Reviewed Jun. 14, 2015

"Tried this last night with strawberries instead of blackberries. It was delicious. I also did not strain it and hubby loved it, and wants me to make more,"

acgmellor 181988
Reviewed Jun. 27, 2012

"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."

ervanorden 181987
Reviewed Jul. 22, 2010

"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."

degrangen 210946
Reviewed Jul. 14, 2010

"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"

drod 186087
Reviewed Jul. 3, 2010

"Can you make it if you do not have a food processer?"

DKM2 167402
Reviewed Jun. 18, 2010

"How can something this easy be this good? Will definitely make again!"

darlenam 182783
Reviewed Jun. 9, 2010

"I made this as is and it is soo delicious. I will definitely make again. I think I'll try different fruits, very good!......"

loves ranch life 184207
Reviewed Jun. 6, 2010

"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!"

Eino 182782
Reviewed Jun. 5, 2010

"As I am diabetic, I used Splenda..worked great. I also put it in my ice cream maker..was quick and easy."

sschilly 106258
Reviewed Jun. 3, 2010

"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.)"

dchenson 170673
Reviewed Jun. 3, 2010

"My only dismay is the high carb count, so as a diabetic I can only have half the serving... 8-( very yummy!"

MY REVIEW 144740
Reviewed May. 20, 2010

"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."

Janice Graves 115037
Reviewed Jul. 6, 2009

"Can blackberry juice be used instead of blackberries? If so, would there be too much liquid with the milk? J. in Al."

patscooking 184205
Reviewed Jun. 11, 2009

"Does anyone know how much the carb count is lowered using Splenda?"

rharkless 170672
Reviewed May. 23, 2009

"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!"

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