In late June and July, blackberries can be found growing wild along country roads, near fence posts, and lots of places in between. If you can’t find them wild, blackberry farms are a great way to spend an early morning gathering a bounty with which to churn into this heavenly sherbet.

YIELD: 1 QUART

INGREDIENTS

• 2 cups fresh blackberries
• Juice of 1 lemon
• 1 cup sugar
• 1 cup water
• 1/3 cup heavy cream

PREPARATION

1. Rinse the blackberries, but do not dry. Drizzle with the lemon juice and 2 tablespoons of sugar. Cover and set aside while making the syrup.
2. In a small saucepan, combine the remaining sugar and water. Stir over medium heat until all the sugar is dissolved. Allow to cool.
3. Place the blackberry mixture in a food processor and purée until smooth. Press through a strainer to remove seeds, if desired. Stir into the sugar syrup.
4. In a separate bowl, whip the cream to stiff peaks, then fold into the blackberry mixture.
5. Add to an ice cream maker and follow the manufacturer’s instructions for freezing.