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Blackberry Daiquiri Sherbet

The summer I decided to try making sherbet, which is one of my favorites, blackberries were in season in my mom's garden. I love the flavor of daiquiris, and the two blend together beautifully! —Shelly L. Bevington, Hermiston, Oregon
  • Total Time
    Prep: 15 min. Process: 30 min. + freezing
  • Makes
    1-1/4 quarts


  • 3 cups fresh or frozen blackberries, thawed
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 can (12 ounces) evaporated milk
  • 2 tablespoons lime juice
  • 1 teaspoon rum extract
  • 1/2 teaspoon citric acid


  • Place blackberries, sugar and salt in a food processor; process until smooth. Press through a fine-mesh strainer into a bowl; discard seeds and pulp. Stir remaining ingredients into puree.
  • 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.
Test Kitchen Tip
  • Substituting rum for the extract might seem like a fun idea, but the alcohol will keep your dessert from freezing solid.
  • Nutrition Facts
    1/2 cup: 147 calories, 3g fat (2g saturated fat), 12mg cholesterol, 96mg sodium, 28g carbohydrate (26g sugars, 2g fiber), 3g protein.

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