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Blackberry Daiquiri Sherbet

Source of Recipe

From "Taste of Home American Summer Cookbook"


Recipe Introduction

"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."

List of Ingredients

â—¦ 3 cups fresh or frozen blackberries, thawed
â—¦ 1 cup sugar
â—¦ ¼ teaspoon salt
â—¦ 1 can (12 ounces) evaporated milk
â—¦ 2 tablespoons lime juice
â—¦ 1 teaspoon rum extract
â—¦ ½ teaspoon citric acid


Recipe

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 purée.

Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. Transfer sherbet to freezer containers, allowing headspace for expansion.

Freeze until firm, 8 hours or overnight.

Makes 1 ¼ quarts



• Substituting rum for the extract might seem like a fun idea, but the alcohol will keep your daiquiri dessert from freezing solid.