Blackberry Buttermilk Sherbet

Alright Sistas, it's been a while, but here's something truly sweet and not ridiculously unhealthy! Despite what you may think, buttermilk is NOT full of the fat that actual butter has. It's pretty good for you. Love that!

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.