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Blackberry Sherbet


  • 4 cups fresh blackberries
  • 2 cups sugar
  • 2 cups buttermilk
  • Garnish: fresh blackberries



Stir together 4 cups blackberries and sugar in a bowl; let mixture stand 30 minutes. Process blackberry mixture in a food processor or blender until smooth, stopping to scrape down sides. Pour through a fine wire-mesh strainer into a 9-inch square pan, discarding solids; stir in buttermilk. Cover and freeze 8 hours. Break frozen mixture into chunks, and place in a bowl; beat at medium speed with an electric mixer until smooth. Return to pan; cover and freeze 3 hours or until firm. Garnish, if desired. * 2 (14-ounce) packages frozen blackberries, thawed, may be substituted for fresh blackberries..

Kitchen Express: Double the ingredient amounts and combine blackberry juice and
buttermilk in freezer container of a 4-quart electric freezer. Freeze according to the manufacturer’s instructions. Pack freezer with additional ice and rock salt, and let stand 1 hour before serving.

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