Blackberry Sherbet
James Carrier

In summer it seems that every creek bottom and hillside in the West is covered with brambles of blackberries, fat and gleaming in the sun. A simple sherbet is just the thing for bringing their special, dusky sweetness to the table.

How to Make It

Step 1
1

In a blender or food processor, blackberries, sugar, lemon juice, and salt until smooth.

Step 2
2

Press through a fine strainer into a bowl; discard seeds. Taste, and add more sugar (up to 1/4 cup) if desired.

Step 3
3

Stir in half-and-half. Cover and chill until cold, about 1 hour.

Step 4
4

Pour into an ice cream maker (1 1/2-qt. or larger capacity); freeze according to manufacturer's directions until mixture is softly frozen. Serve soft, or freeze airtight until firm, about 3 hours, or up to 3 days.

Ingredients

 3 cups (about 1 lb.) blackberries, rinsed
 1 1/4 cups sugar
 1 tablespoon lemon juice
 1/8 teaspoon salt
 1 1/2 cups half-and-half (light cream)

Directions

Step 1
1

In a blender or food processor, blackberries, sugar, lemon juice, and salt until smooth.

Step 2
2

Press through a fine strainer into a bowl; discard seeds. Taste, and add more sugar (up to 1/4 cup) if desired.

Step 3
3

Stir in half-and-half. Cover and chill until cold, about 1 hour.

Step 4
4

Pour into an ice cream maker (1 1/2-qt. or larger capacity); freeze according to manufacturer's directions until mixture is softly frozen. Serve soft, or freeze airtight until firm, about 3 hours, or up to 3 days.

Blackberry Sherbet