Blackberry Sherbet
James Carrier
In summer it seems that every creek bottom and hillside in the West is covered with brambles of blackberries, fat and gleaming in the sun. A simple sherbet is just the thing for bringing their special, dusky sweetness to the table.
How to Make It
Step 1
1
In a blender or food processor, blackberries, sugar, lemon juice, and salt until smooth.
Step 2
2
Press through a fine strainer into a bowl; discard seeds. Taste, and add more sugar (up to 1/4 cup) if desired.
Step 3
3
Stir in half-and-half. Cover and chill until cold, about 1 hour.
Step 4
4
Pour into an ice cream maker (1 1/2-qt. or larger capacity); freeze according to manufacturer's directions until mixture is softly frozen. Serve soft, or freeze airtight until firm, about 3 hours, or up to 3 days.
Ingredients
3 cups (about 1 lb.) blackberries, rinsed
1 1/4 cups sugar
1 tablespoon lemon juice
1/8 teaspoon salt
1 1/2 cups half-and-half (light cream)
Directions
Step 1
1
In a blender or food processor, blackberries, sugar, lemon juice, and salt until smooth.
Step 2
2
Press through a fine strainer into a bowl; discard seeds. Taste, and add more sugar (up to 1/4 cup) if desired.
Step 3
3
Stir in half-and-half. Cover and chill until cold, about 1 hour.
Step 4
4
Pour into an ice cream maker (1 1/2-qt. or larger capacity); freeze according to manufacturer's directions until mixture is softly frozen. Serve soft, or freeze airtight until firm, about 3 hours, or up to 3 days.
Search All of Sunset's Recipes
The Latest
Beyond Defensible Space: Here’s How to Protect Your Home with a Safer Garden.
