Sheila Lukins, Julee Rosso

Blackberry Sherbet

Preparation info

  • Difficulty

    Easy

  • 3 cups

Appears in

top 1000The New Basics Cookbook

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Blackberries at their most exciting. This is a sherbet you’d better hide until serving time, or there won’t be any left.

Ingredients

  • 3 cups blackberries
  • 1 cup crème de cassis
  • 2 tablespoons fresh lemon juice
  • ½ cup sugar
  • ¼ cup heavy or whipping cream

Method

  1. Place all the ingredients in a blender or food processor, and process until smooth.
  2. Pour the purée through a strainer into a bowl to remove the seeds. Then refrigerate it, loosely covered, until chilled, a minimum of 1 hour.
  3. Freeze in an ice cream maker according to manufacturer’s directions.

© 1989 All rights reserved. Published by Workman Publishing.