Blackberry Daiquiri Sherbet

Name: Blackberry Daiquiri Sherbet
Prep time: 15 min
Total time: 15 min
Yield: 1-1/4 quarts.
Ingredients: 3 cups fresh or frozen blackberries, thawed; 1 cup sugar; 1/4 teaspoon salt; 1 can (12 ounces) evaporated milk; 2 tablespoons lime juice; 1 teaspoon rum extract; 1/2 teaspoon citric acid

This summer I decided to try making sherbet, which is one of my favorites. Blackberries were in season in my mom's garden, and I love the flavor of daiquiris. The two blend together beautifully! —Shelly L. Bevington, Hermiston, Oregon

Ingredients

3 cups fresh or frozen blackberries, thawed
1 cup sugar
1/4 teaspoon salt
1 can (12 ounces) evaporated milk
2 tablespoons lime juice
1 teaspoon rum extract
1/2 teaspoon citric acid

Directions

Place blackberries, sugar and salt in a food processor; process until smooth. Press through a fine-mesh strainer into a bowl; discard seeds and pulp. Stir remaining ingredients into puree.
Fill cylinder of ice cream maker no more than two-thirds full; freeze according to the manufacturer’s directions. Transfer sherbet to freezer containers, allowing headspace for expansion. Freeze until firm, 8 hours or overnight.

Test Kitchen Tip

Substituting rum for the extract might seem like a fun idea but the alcohol will keep your dessert from freezing solid.