1-2-3 Blackberry Sherbet Recipe
1-2-3 Blackberry Sherbet Recipe photo by Taste of Home
Next Recipe

1-2-3 Blackberry Sherbet Recipe

Read Reviews
5 15 11
Publisher Photo
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
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + freezing
MAKES: 8 servings


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

Nutritional Facts

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


  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.
Originally published as 1-2-3 Blackberry Sherbet in Taste of Home June/July 2009, p21

Reviews for 1-2-3 Blackberry Sherbet

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
cefeldhaus User ID: 289089 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 User ID: 6746948 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 User ID: 3520461 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 User ID: 4569920 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 User ID: 1026551 186087
Reviewed Jul. 3, 2010

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

DKM2 User ID: 5049165 167402
Reviewed Jun. 18, 2010

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

darlenam User ID: 2532242 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 User ID: 4480592 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 User ID: 1409961 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 User ID: 3469986 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.)"

Loading Image