This buttermilk-based sherbet tastes like decadent ice cream, but is a lot lower in fat, and get an antioxidant boost from the blackberries. It’s an outstanding source of fiber, calcium, and potassium. And it’s just plain hot, so whats better than something cold that’s good for you?
Use either fresh or frozen blackberries in this recipe. If using frozen, buy ones without added sugar, and thaw them before using, reserving the juice.
- 2 1/2 cups blackberries
- 1/2 cup sugar
- 1 1/4 cup low-fat buttermilk
- 2 tsp fresh lemon juice
- in a blender or food processor, whirl blackberries (along with any juices from thawed berries) until smooth. Pour puree into fine mesh strainer set over bowl, pressing on solids to extract as much puree as possible (you should have about 1 cup of puree) discard solids.
- add sugar and whisk until dissolved. whisk in buttermilk and lemon juice.
- freeze mixture in an ice-cream maker according to manufactures instructions. transfer to an airtight container and freeze until firm enough to scoop. 4-6 hours.
- if you don’t have an ice-cream maker you can put it into a 9×9 pan and freeze until the edges start to freeze, stir and freeze until firm, just before serving transfer to a food processor; process 1-2 minutes or until smooth.