You can use either fresh or frozen blackberries in this recipe, but if using frozen, buy ones without added sugar, and thaw them before using, reserving the juice. Refreshing, slightly tangy and not too rich, this colorful sherbet makes a perfect summer dessert for those evenings you don’t want anything too heavy.
2 1/2 cups (10 oz./315 g) blackberries
1/2 cup (4 oz./125 g) sugar
1 1/4 cups (10 fl. oz./310 ml) low-fat (1%) buttermilk
2 tsp. fresh lemon juice
In a blender or food processor, puree the blackberries (along with any juices from thawed frozen berries) until smooth. Pour the puree into a fine-mesh strainer set over bowl, pressing on the solids to extract as much of the puree as possible (you should have about 1 cup/8 fl. oz./250 ml puree). Discard the solids.
Add the sugar and whisk until dissolved. Whisk in the buttermilk and lemon juice.
Freeze the 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.
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Healthy in a Hurry, by Karen Ansel, MS, RD, and Charity Ferreira.