Recipes Desserts Healthy Desserts Blackberry-Buttermilk Sherbet

Blackberry-Buttermilk Sherbet

Blackberry-Buttermilk Sherbet is rated 5.0 out of 5 by 1.
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Prep Time: 30 minutes
Cook Time: 0 minutes
Servings: 6

This buttermilk-based sherbet tastes like decadent ice cream, but is a lot lower in fat and gets an antioxidant boost from the blackberries. Use either fresh or frozen blackberries. If using frozen, buy ones without added sugar and thaw them before using, reserving the juice. Make sure you have an ice cream maker and enough time to let the mixture freeze into a tangy, irresistible treat.

Ingredients:

  • 2 1/2 cups blackberries
  • 1/2 cup sugar
  • 1 1/4 cups low-fat (1%) buttermilk
  • 2 tsp. fresh lemon juice

Directions:

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 Healthy in a Hurry, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).

Rated 5 out of 5 by from This is fantastically easy and delicious! I used thawed frozen berries because fresh were not quite ripe yet. Frozen worked great. The buttermilk made it rich and just the right amount of creaminess. I used the ice cream attachment for my Kitchenaid stand mixer. It was quick and easy and made just the right amount for 6-8 servings as I served it with a slice of lemon pound cake. Serving it alone, it would serve 4-6 easily with a little left over for the cook!
Date published: 2013-05-16
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