Julee Rosso, Sheila Lukins

Blackberry Sherbet

Preparation info

  • 3 cups

    • Difficulty

      Easy

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

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.