Blackberry Sherbet

Ingredients

• 3 cups about 1 lb. blackberries, rinsed
• 1 1/4 cups sugar
• 1 tablespoon lemon juice
• 1/8 teaspoon salt
• 1 1/2 cups half-and-half (light cream)

Directions

1. 1

   In a blender or food processor, blackberries, sugar, lemon juice, and salt until smooth.

2. 2

   Press through a fine strainer into a bowl; discard seeds. Taste, and add more sugar (up to 1/4 cup) if desired.

3. 3

   Stir in half-and-half. Cover and chill until cold, about 1 hour.

4. 4

   Pour into an ice cream maker (1 1/2-qt. or larger capacity); freeze according to manufacturer's directions until mixture is softly frozen. Serve soft, or freeze airtight until firm, about 3 hours, or up to 3 days.