OH MY GOODNESS! I thought this recipe was too easy and with all but two of the four ingredients already in my house, I had to try it! Man is this one a winner! Blackberries are in abundance in the South in early fall and we had tons of wild blackberries on our farm in Tennessee when I was a child. I had a hard time picking them because I ate as much as I carried back to my Mama! This is an excellent light treat that will be sure to please everyone and the color is just beautiful!
2 cups blackberries (save a few for garnish)
1 cup white sugar
1 pinch salt
2 cups buttermilk
1 teaspoon vanilla
Add your berry mix in your blender and mix until completely smooth. I used my food processor, and it only took about 30 seconds. Remove mixture from blender and sift through a very fine strainer or use cheese cloth and squeeze the berry juice into a clean container. I did the cheese cloth method, and you really have to squeeze hard multiple times but it's completely worth it to have no seeds in your sorbet.
Add the buttermilk and vanilla to the blackberries and mix well. Add this to your ice cream maker and churn for 25 - 30 minutes. Your countertop electric ice cream freezer will stop turning when your sorbet is done. If you have an electric ice cream freezer, you can chill your mix for 2 hours then put in your freezer for 4 hours. I don't have an electric freezer, so our old trusty ice cream maker was to the rescue and was way faster!
This is the prettiest thing I've had walk out of my kitchen in a long time! It's creamy, sweet and tangy all at the same time! I never use buttermilk - ever - but I'll use it time and time again for this sweet thing! Start to finish 1 hour 30 minutes.
Feel free to make this with whatever fruit you like and you can substitute water for the buttermilk. I'd even add a splash of lemon just for kicks but I will absolutely be doing this again and again! Ya'll enjoy!
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