Blackberry-Lime Sherbet

Makes 12
Prep 30 m
Freeze 240 - 360 m



  1. 1 of 3 Bring sugar and 1-1/2 cups water to boiling in saucepan. Reduce heat; simmer 6 minutes. Let cool.
  2. 2 of 3 Puree blackberries and blueberries in food processor (do not use blender). Strain through fine-mesh sieve into bowl, forcing through with rubber spatula; discard solids. Stir in lime juice and food coloring.
  3. 3 of 3 Stir into puree the sugar syrup, cream and salt. Pour into 13 x 9 x 2-inch baking pan. Freeze 2 hours. Spoon into processor. Pulse to break up; don't overprocess. Refreeze 2 hours. Pulse again in processor. Refreeze until firm. Garnish.
Nutrition Information for Blackberry-Lime Sherbet
Servings Per Recipe: 12
Per Serving: 9 g sat. fat, 54 mg chol., 15 g Fat, total, 35 g carb., 1 g pro., 268 kcal cal., 27 mg sodium, 2 g fiber