Ingredients
3 cups fresh or frozen blackberries, thawed1 cup sugar1/4 teaspoon salt1 can (12 ounces) evaporated milk2 tablespoons lime juice1 teaspoon rum extract1/2 teaspoon citric acid
Preparation
Place blackberries, sugar and salt in a food processor; puree until smooth. Press through a fine-mesh strainer into a bowl; discard seeds and pulp. Stir remaining ingredients into puree.
Fill cylinder of ice cream maker no more than two-thirds full; freeze according to the manufacturer’s directions. Transfer sherbet to freezer containers, allowing headspace for expansion. Freeze until firm, 8 hours or overnight.
