Food and Recipes Recipes Blackberry-Buttermilk Sherbet 5.0 (3) 2 Reviews A sweet-and-tangy sherbet any Southerner can respect. By Bill Smith Bill Smith Bill Smith was the head chef of Crook's Corner restaurant in Chapel Hill, North Carolina, for 25 years until he retired in 2019. He has written for Southern Living, Our State magazine, Garden and Gun, Southern Cultures, and Gravy magazines; has been included in The Carolina Table, Cornbread Nation, 27 Views of Chapel Hill, and Edible North Carolina anthologies. He has two cookbooks: Seasoned in the South, Recipes from Crook's Corner and from Home (Algonquin Press 2005), and Crabs and Oysters (UNC Press 2015). Southern Living's editorial guidelines Published on July 10, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photographer Victor Protasio, Food Stylist Emily Nabors Hall, Prop Stylist Audrey Davis Active Time: 15 mins Chill Time: 4 hrs Freeze Time: 2 hrs Total Time: 6 hrs 15 mins Yield: 6 cups Chef Bill Smith of Chapel Hill's venerable Crook's Corner, saw our strawberry buttermilk sherbet recipe in the May 2008 edition of the magazine, swapping blackberries for the strawberries and was so delighted by the results he put it on the menu while the issue was still on stands. The beauty of this sherbet is that it doesn't have to be cooked and sets quickly. Plus, as chef Smith proved, any summer berries you have on hand can work. Tossing together the berries with sugar and allowing the mixture to sit is an easy way to break down the berries and draw out their juices. After a quick trip to the blender and a spin in the ice cream machine, you'll have a refreshing summer treat ready in the freezer when you are. Ingredients 2 cups fresh blackberries 1 cup granulated sugar Pinch of kosher salt 2 cups whole buttermilk 1 tsp. vanilla extract Directions Toss together blackberries, sugar, and salt in a large bowl; let stand, stirring occasionally, 30 minutes to 1 hour. Transfer mixture to a blender or a food processor; process until completely smooth, about 2 minutes. Press puree through a fine mesh strainer into a large bowl; discard solids. Stir buttermilk and vanilla into strained blackberry puree. Cover and chill until thoroughly cold, about 4 hours. Pour mixture into the freezer container of a 4-quart ice cream maker, and freeze according to manufacturer's instructions. Transfer to a freezer-safe container; cover and freeze 2 hours. Rate it Print