Tayberry Sherbet
makes about 1 pint
Tayberries aren’t overly sweet, and keep their tartness even when quite ripe -- just right for a beautiful deep magenta sherbet. You can substitute half blackberries and half raspberries for a very similar color and flavor.
Read more about this recipe at Cook & Eat.
1/2 pint Tayberries
1 teaspoon lemon juice
1 tablespoon honey
1/2 cup whole milk
prep: 10 minutes
total: 15 minutes
heavy-bottomed pot
sieve
bowl
ice cream maker
1. After carefully washing the berries, removing any stems, heat over medium in a heavy-bottomed pot with the lemon juice and honey until the berries break down, about 5 minutes.
2. Push the berry mixture through a sieve into a bowl to remove any seeds.
3. Then, stir in the milk until well-combined (note: If you want a creamier sherbet, you can use a bit more milk or a touch of cream.)
4. Pour into an ice cream maker and follow the manufacturer's instructions.
