Blackberry Daiquiri Sherbet
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
Total TimePrep: 15 min. Process: 30 min. + freezing
- 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
- 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.
Nutrition Facts1/2 cup: 147 calories, 3g fat (2g saturated fat), 12mg cholesterol, 96mg sodium, 28g carbohydrate (26g sugars, 2g fiber), 3g protein.
Originally published as Blackberry Daiquiri Sherbert in Taste of Home June/July 2019
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