Blackberry Daiquiri Sherbet

Total Time:Prep: 15 min. Process: 30 min./batch + freezing

Recipe by Shelly Bevington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

When I decided to try making sherbet, which is one of my favorites, blackberries were in season in my mom's garden. I love the flavor of daiquiris, and lime and rum blend with the juicy blackberries! —Shelly L. Bevington, Hermiston, Oregon

Test Kitchen Tip
  • Don't be tempted to substitute extract for the rum...the alcohol will keep the sherbet from freezing solid.
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    Blackberry Daiquiri Sherbet

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    Yield:1-1/4 quarts
    Prep:15 min
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    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
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    Directions

    1. 1
      Place blackberries, sugar and salt in a food processor; puree until smooth. Press through a fine-mesh strainer into a bowl; discard seeds and pulp. Stir remaining ingredients into puree.
    2. 2
      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.
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