Blackberry Sorbet 10 cups fresh blackberries 3 cups sugar 1 tsp. grated lemon zest ¼ cup fresh lemon juice 4 cups buttermilk Bring blackberries, sugar, lemon rind and lemon juice to a soft boil over medium low heat, stirring constantly; reduce heat, simmer about 15 minutes. Remove from heat; let cool. Process in batches in a blender or food processor until smooth, make sure to scrape down the sides. Pour puree through fine wire mess strainer into bowl; with back of wooden spoon press pulp; discard pulp. Stir in buttermilk; freeze 8 hours. Process frozen blackberry mixture in batches until smooth. Freeze 5 additional hours. Makes about 14 cups. Variation: 1 cup Buttermilk = 1 cup milk + 3 tsp vinegar may use five 14 oz. pkgs. frozen blackberries, thawed in place of fresh.
Posted on: Sat, 08 Jun 2013 17:50:52 +0000
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