1-2-3 Blackberry Sherbet Recipe
- 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.
1/2 cup: 249 calories, 1g fat (trace saturated fat), 2mg cholesterol, 65mg sodium, 60g carbohydrate (56g sugars, 4g fiber), 3g protein
Reviews for 1-2-3 Blackberry Sherbet
"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,"
"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."
"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."
"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"
"Can you make it if you do not have a food processer?"
"How can something this easy be this good? Will definitely make again!"
"I made this as is and it is soo delicious. I will definitely make again. I think I'll try different fruits, very good!......"
"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!"
"As I am diabetic, I used Splenda..worked great. I also put it in my ice cream maker..was quick and easy."
"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.)"
"My only dismay is the high carb count, so as a diabetic I can only have half the serving... 8-( very yummy!"
"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."
"Can blackberry juice be used instead of blackberries? If so, would there be too much liquid with the milk? J. in Al."
"Does anyone know how much the carb count is lowered using Splenda?"
"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!"