Blackberry Buttermilk Sherbet
Originally from Cooking Light
Straining the blackberry mixture is optional but worth the effort for the smoothest, creamiest texture.
2 1/2 cups blackberries (about 12 ounces)
1/2 cup sugar
1 1/4 cups low-fat buttermilk
Combine blackberries and sugar in a blender or food processor; process until smooth. Strain blackberry mixture through a fine sieve over a bowl; discard solids. Stir in buttermilk.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions (mine took about 20 minutes). Spoon sherbet into a freezer-safe container; cover and freeze 4 hours (or one if you're like me and just couldn't wait any longer!) or until firm.
