• Total Time

    Prep: 15 min. Process: 30 min. + freezing

  • Makes

    1-1/4 quarts

  • Ingredients

  • 3 cups fresh or frozen blackberries, thawed
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 can (12 ounces) evaporated milk
  • 2 tablespoons lime juice
  • 1 teaspoon rum extract
  • 1/2 teaspoon citric acid
  • Directions

  • Place blackberries, sugar and salt in a food processor; process until smooth. Press through a fine-mesh strainer into a bowl; discard seeds and pulp. Stir remaining ingredients into puree.
  • Fill cylinder of ice cream maker no more than two-thirds full; freeze according to the manufacturer’s directions. Transfer sherbet to freezer containers, allowing headspace for expansion. Freeze until firm, 8 hours or overnight.
  • Nutrition Facts

    1/2 cup: 147 calories, 3g fat (2g saturated fat), 12mg cholesterol, 96mg sodium, 28g carbohydrate (26g sugars, 2g fiber), 3g protein.
    Source: Read Full Article