Blackberry-Buttermilk Sherbet
This refreshing blackberry frozen yogurt is a delightful treat that balances the tartness of fresh blackberries with the creamy richness of buttermilk. The vibrant purple hue and summer-fresh flavor make it a perfect indulgence for a hot day or a sweet ending to any meal.
— Constant Cookbook
Ingredients
- 2 1/2 cups blackberries
- 1/2 cup sugar
- 1 1/4 cups low-fat (1%) buttermilk
- 2 tsp. fresh lemon juice
Instructions
- In a blender or food processor, whirl the blackberries (along with any juices from thawed frozen berries) until smooth. Pour the puree into a fine-mesh strainer set over a bowl, pressing on the solids to extract as much puree as possible; you should have about 1 cup puree. Discard the solids.
- Add the sugar and whisk until dissolved. Whisk in the buttermilk and lemon juice.
- Freeze the blackberry mixture in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze until firm enough to scoop, 4 to 6 hours. Makes about 1 1/2 pints; serves 6.
- Adapted from Williams-Sonoma <i>Healthy in a Hurry</i>, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).
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