In late June and July, blackberries can be found growing wild along country roads, near fence posts, and lots of places in between. If you can't find them wild, blackberry farms are a great way to spend an early morning gathering a bounty with which to churn into this heavenly sherbet.
INGREDIENTS | YIELD: 1 QUART
- 2 cups fresh blackberries
- Juice of 1 lemon
- 1 cup sugar
- 1 cup water
- ⅓ cup heavy cream
Rinse the blackberries, but do not dry. Drizzle with the lemon juice and 2 tablespoons of the sugar. Cover and set aside while making the syrup.
Place the remaining sugar and the water in a small saucepan; stir over medium heat until all of the sugar is dissolved. Allow to cool.
Place the blackberry mixture in a food processor, and purée until smooth. Press through a strainer to remove seeds, if desired. Stir into the sugar syrup.
In a separate bowl, whip the cream to stiff peaks, then fold into the blackberry mixture.
Add to ice cream maker and follow manufacturer's instructions for freezing.