No-Churn Blackberry Lemon Summer Sherbet
Make this easy, refreshing blackberry lemon sherbet at home. This no-churn recipe is perfect for a light, cool treat on a hot day.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 6 hr 25 min
- Yield: 6 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 cups fresh or frozen blackberries
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1/2 cup water
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon lemon zest
Instructions
- Combine the blackberries, sugar, lemon juice, and water in a saucepan. Heat over medium heat, stirring until the sugar dissolves and the berries soften, about 8 minutes.
- Remove the mixture from the heat and mash the berries slightly with a fork. Let the mixture cool for 15 minutes.
- Strain the blackberry mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the seeds and pulp. You should have about 1.5 cups of liquid.
- Whisk the sweetened condensed milk and lemon zest into the cooled blackberry liquid until fully combined.
- Pour the mixture into a freezer-safe container, like a loaf pan or shallow dish. Cover the surface directly with plastic wrap to prevent ice crystals.
- Freeze for at least 6 hours, or until firm. Stir the sherbet every 90 minutes for the first 3 hours to break up ice crystals and keep the texture smooth.
- When ready to serve, let the sherbet sit at room temperature for 5 to 10 minutes before scooping.
Notes
- For a brighter color, use only the strained juice and skip mashing the berries, but this may slightly alter the final texture.
- You can substitute raspberries or strawberries for blackberries if desired.
- This is a great light frozen fruit recipe for parties.
Nutrition
- Serving Size: 1/2 cup
- Calories: 195
- Sugar: 35
- Sodium: 45
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 2
- Protein: 3
- Cholesterol: 7