Blackberry Sherbert
4 cups fresh blackberries (or a mix of blackberries and raspberries) 1/3 to 1/2 cup sugar 2 tbsp. fresh lemon juice pinch of salt 2/3 cup heavy cream Puree the blackberries and/or raspberries. Use a strainer or sieve to strain out the seeds. This takes a while, so mush the mixture around with a spoon and put enough pressure on the spoon to push the juice through the sieve or strainer. This should yield about 1 3/4 cup juice. Add the sugar, salt, and lemon juice, and pour the mixture into an ice cream maker. A process according to the …
