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Ingredients
- 3 cups fresh boysenberries (1 1/2 pints or 675 mil) or frozen unsweetened boysenberries, partially thawed
- 3/4 to 1 cup sugar
- 1 teaspoon fresh lemon juice
- 1 Tbsp light corn syrup
- 2 cups cold buttermilk
Details
Preparation
Step 1
If using fresh berries, rinse gently and drain in a colander. Pick over to remove any bruised or moldy fruit.
In a food processor or blender, combine the boysenberries, 3/4 cup sugar and the lemon juice. Puree until smooth.
Strain the berry mixture into a large bowl to remove the seeds, pressing through as much of the juice and fruit as you can. Stir in the corn syrup. Taste and add more sugar, 1 tablespoons at a time, if you think it's needed. Cover and refrigerate for 2 hours, or until very cold.
Whisk in the buttermilk. Pour into the canister of an ice cream maker and freeze according to the manufacturer's directions. Transfer the sherbet to a covered container and freeze until it is first enough to scoop, at least 3 hours or overnight.
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