Here's How to Make Blackberry Buttermilk Sorbet [Recipe]

Lots of folks here in Kentucky spend time in the summer months churning homemade ice cream. Well, here's a delicious recipe for a sorbet that's going to knock your socks off and make your tongue roll out of your mouth.

What's Cookin'? guest Patty Millay is serving up her recipe for Blackberry Buttermilk Sorbet. Here's how you make it!

BLACKBERRY BUTTERMILK SORBET

Yulia Khlebnikova/Unsplash

From Patty:

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!

INGREDIENTS:

2 cups blackberries (save a few for garnish)
1 cup white sugar
1 pinch salt
2 cups buttermilk
1 teaspoon vanilla

If using an ice cream maker, you will also need:

1 bag rock salt

1 small bag of ice

DIRECTIONS:

Place your blackberries in a bowl and mix with the sugar and pinch of salt. Mix well and let sit for an hour. Stop by and toss the berries to re-mix them with the sugar every 15 minutes.

Add your berry mix in your blender and mix until completely smooth. Patty uses her food processor and she guesstimates that 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. The goal? No seeds in the 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.

Patty say, "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!" Patty also admits that she normally never uses buttermilk, but says it was worth it for this recipe which, from start to finish, took 1 hour 30 minutes to make.

**PRO TIP: Feel free to make this with whatever fruit you like and you can substitute water for the buttermilk.

Patty Millay

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