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Blackberry Daiquiri Sherbet

Total Time

Prep: 15 min. Process: 30 min./batch + freezing

Makes

1-1/4 quarts

When I decided to try making sherbet, which is one of my favorites, blackberries were in season in my mom's garden. I love the flavor of daiquiris, and lime and rum blend with the juicy blackberries! —Shelly L. Bevington, Hermiston, Oregon
Blackberry Daiquiri Sherbet Recipe photo by Taste of Home

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

  1. Place blackberries, sugar and salt in a food processor; puree until smooth. Press through a fine-mesh strainer into a bowl; discard seeds and pulp. Stir remaining ingredients into puree.
  2. 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
  • Don't be tempted to substitute extract for the rum...the alcohol will keep the sherbet from freezing solid.
  • Nutrition Facts

    1/2 cup: 147 calories, 3g fat (2g saturated fat), 12mg cholesterol, 96mg sodium, 28g carbohydrate (26g sugars, 2g fiber), 3g protein.

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