Wild Blackberry Sherbet

Preparation info

  • Makes approximately

    1 quart

    • Difficulty

      Easy

Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

Blackberries seem to grow by country roadsides everywhere. Irrigated only by chance rains, the fruits are often small, but their flavor is concentrated and full, which is why some water is used in making the syrup. It’s worth the scratches to make this at least once a season. Being partial to the combination of blackberries with roses (members of the same botanical family), I serve this either with a confetti of rose petals or a pouring custard flavored with the fragrant leaves of the rose geranium.