Thursday, January 9, 2014

Huckleberry Sherbet

Fact: Homemade Ice Cream, Sherbet and Sorbet tastes way better than the store bought stuff.
But I'm sure you already knew this....I just discovered this little fact the other day, so I thought I'd share.
Last week I got the itchin' to make something delicious, sweet and creamy for dessert, so I got out my ice cream maker attachment for my KitchenAid and gave it a whirl. I'm ashamed to say that this is my first time using my ice cream maker and I've had it for about 3 years now. So many years wasted without homemade frozen treats!  

The fabulous thing about this recipe is that it is so easy to change up! You don't have to make it with just huckleberries, you can use any berry of your desire whether it be cherries, blueberries, raspberries, blackberries, strawberries, etc. You get the point. Either way, it's absolutely creamy, dreamy and delicious.

The reason I went for huckleberry is...... 1) they are my favorite berry of all time 2) they were in the freezer and 3) because I know that the men in my life absolutely love huckleberries. My father-in-law in particular is a huckleberry fanatic and I'm pretty sure if I tell him I've made a baked good containing huckleberries, that he would be in the car driving 40 miles for a taste.

It's actually funny because when I told Dusty I made this Huckleberry Sherbet, he totally sneered his nose up at it. I know! The nerve! The man loves ice cream like no other and this sherbet was questionable. It's not ice cream and it's not sorbet....what is this dessert?!?!?

Well, he took one bite of the sherbet and fell instantly in love.
I know you will too! 

Huckleberry Sherbet
{Serves 6}
-3 cups fresh or frozen Huckleberries (or any berry of your choice)
-1 cup Sugar
-2 tablespoons Lemon Juice
-2 cups Whole Milk
-2 tablespoons Heavy Whipping Cream
To a saucepan add the huckleberries with sugar. Bring the berries to a slow boil and cook until huckleberries are beginning to break apart and the mixture is becoming syrupy. Cool the huckleberry mixture to room temperature. If you are using a different berry that has lots of seeds (i.e. blackberries), run the mixture through a fine mesh strainer to separate the seeds from the berry syrup.

Add the cooled huckleberry mixture to a blender or food processor. Blend until smooth. Add milk, cream and lemon juice and blend briefly to combine.

Freeze the sherbet according to your ice cream maker's instructions, then transfer to an airtight container and freeze for at least 24 hours before serving. Enjoy!


  1. We don't have access to huckleberries in Houston, which kills me. I remember eating my weight in huckleberry pie & ice cream on our two trips to Montana. I love it so much it's not funny. I was able to smuggle home one jar of huckleberry jam & one jar of huckleberry syrup, but as you can imagine - it didn't last long. Clearly, I need to do some on-line shopping for huckleberry products. Your sorbet is such a beautiful color. I'm digging it.

    1. Huckleberries are part of the reason I could never l leave Montana! I bought a gallon this fall and have been hoarding them all winter. The picture doesn't even do the color of the sherbet justice. It's so beautiful! I think you just need to come back to Montana for another trip ;)

  2. looks so good & healthy! ps LOVE the swirly title header--gorgeous


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