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Blackberry Sherbet …. This sherbet is so berry good! Blackberries remind me of my childhood in Citrus Heights, CA. The redwood fence in our backyard was covered with berry bushes. When they were in season we could go out and pick them for breakfast or even a snack. I loved to eat a bowl of berries with milk!
My mom made the best jam and syrup! She bottled it and we’d eat it on toast and pancakes all year. As an adult, one of my favorite berry dishes is this blackberry sherbet! This deep purple frozen dessert has beautiful color and flavor! It’s full of that fresh berry taste and it’s honestly the prettiest ice cream I’ve ever seen! As if that’s not enough, it’s also low fat. Wohoo!
Blackberry Sherbet is perfect for hot summer days and here in Las Vegas I love making it during spring and fall too! It’s hard to believe there are only four ingredients in this frozen delight. It’s as easy as it is delicious! Think about whether you mind seeds in your berry desserts. I’m OK with blackberry seeds, but if you don’t like them make sure to remove any seeds by pressing the berries through a sieve. Next, place all ingredients in blender and mix until well blended, then pour ingredients into 4 quart ice cream maker/freezer. Follow the manufacturers directions to freeze the ice cream. You’ll need about 10 pounds of ice and a couple of cups of rock salt. So be prepared!
Here are a few ice cream making tips to share with you:
Tips for Making Ice Cream
- Chill canister of ice cream maker in the refrigerator while making the ice cream mixture.
- Place the ice cream maker in a plastic tub or other container to catch any leaking salt water (translation: the salt water could ruin your grass or concrete).
- Layer ice and rock salt around canister in bucket. You should have a ratio of about 7 parts ice to 1 part salt. Ice should reach top of canister.
- Add additional ice and salt if your ice melts to keep ice level at top of canister.
This recipe makes two quarts of ice cream. You can serve it straight out of the ice cream maker, or pack it in ice until ready to serve.
You might also like these other refreshing favorites!
- Watermelon Basil Feta Salad
- Peaches and Cream Popsicles
- Lemon Orange Banana Homemade Ice Cream
- Fresh Watermelon Slush
- Fresh Peach Slush
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- 4 cups fresh or frozen blackberries
- 2 cups sugar
- 4 cups buttermilk
- 2 teaspoons vanilla
- Chill canister of ice cream maker in the refrigerator while making the sherbet mixture.
- Puree blackberries in blender or food processor until smooth, stopping to scrape down sides.
- Press blackberry puree through strainer to remove seeds (optional).
- Add sugar, buttermilk, and vanilla to bowl and stir until blended.
- Pour blackberry mixture into canister of ice cream freezer and freeze according to manufacturer’s instructions.
Serving Size:1/2 cup
Amount Per Serving: Calories: 138Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 117mgCarbohydrates: 31gFiber: 2gSugar: 30gProtein: 3g
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Originally published September 1, 2018