Blackberry Sherbet

Blackberry Sherbet
Yield 1 quart
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4 cups fresh or frozen blackberries, thawed
2 cups sugar
2 cups of buttermilk (not low fat)

In a food processor, combine blackberries and sugar; process until smooth. Strain and discard seeds and pulp. Stir in buttermilk.

Pour into a prepared ice cream maker and freeze according to manufactures suggestions. Transfer to a plastic storage container and freeze until ready to serve.

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