BLACKBERRY DAIQUIRI SHERBET
I decided to try making sherbet when blackberries were in season in my mom’s garden. I love the flavor of daiquiris, and the two blend together beautifully in this treat.
—Shelly Bevington, Hermiston, OR
Prep: 15 min. • Process: 30 min. + freezing • Makes: 1 ¼ qt.
- 3 cups fresh or frozen blackberries, thawed
- 1 cup sugar
- ¼ tsp. salt
- 1 can (12 oz.) evaporated milk
- 2 Tbsp. lime juice
- 1 tsp. rum extract
- ½ tsp. citric acid
- 1. Place the blackberries, sugar and salt in a food processor; process until smooth. Press through a fine-mesh strainer into a bowl; discard the seeds and pulp. Stir remaining ingredients into puree.
- 2. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to the manufacturer’s directions. Transfer sherbet to freezer containers, allowing headspace for expansion. Freeze until firm, 8 hours or overnight.
½ cup: 147 cal., 3g fat (2g sat. fat), 12mg chol., 96mg sod., 28g carb. (26g sugars, 2g fiber), 3g pro.
Substituting rum for the extract might seem like a fun idea but the alcohol will keep your daiquiri dessert from freezing solid.
