Source: Cook & Eat

Tayberries aren’t overly sweet, and keep their tartness even when quite ripe -- just right for a beautiful deep magenta sherbet. You can substitute half blackberries and half raspberries for a very similar color and flavor.

INGREDIENTS

1/2 pint Tayberries

1 teaspoon lemon juice

1 tablespoon honey

1/2 cup whole milk

 

DIRECTIONS

1. After carefully washing the berries, removing any stems, heat over medium in a heavy-bottomed pot with the lemon juice and honey until the berries break down, about 5 minutes.

2. Push the berry mixture through a sieve into a bowl to remove any seeds.

3. Then, stir in the milk until well-combined (note: If you want a creamier sherbet, you can use a bit more milk or a touch of cream.)

4. Pour into an ice cream maker and follow the manufacturer's instructions.

Makes 1 pint