BLACKBERRY SHERBET4 cups water
1 cup sugar
3 cups (1 quart) fresh blackberry puree*
2 tablespoons fresh lemon juice
In a saucepan, combine water and sugar. Boil for 5 minutes. Cool.
Add blackberry puree and lemon juice to sugar syrup.
Churn-freeze or freeze in
ice cream machine according to manufacturers instructions.
*To puree blackberries, use an
electric blender on medium speed.
Source:
The Complete Book of Homemade Ice Cream by Carolyn Anderson