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Blackberry Daiquiri Sherbet

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Test Kitchen Approved
Total Time

Prep: 15 min. Process: 30 min./batch + freezing

Makes

1-1/4 quarts

Updated: Jun. 27, 2023
When 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 lime and rum blend with the juicy blackberries! —Shelly L. Bevington, Hermiston, Oregon
Blackberry Daiquiri Sherbet
Blackberry Daiquiri Sherbet Recipe photo by Taste of Home
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Ingredients

  • 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

Directions

  1. Place blackberries, sugar and salt in a food processor; puree until smooth. Press through a fine-mesh strainer into a bowl; discard 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.
Test Kitchen Tip
  • Don't be tempted to substitute extract for the rum...the alcohol will keep the sherbet 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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