Strawberry Cheesecake Cookies

Blackberry Daiquiri Sherbet

3 cups fresh or frozen blackberries, thawed

1 cup sugar

1/4 teaspoon salt

1 can (12 ounces) evaporated milk

2 tablespoons lime juice

1 teaspoon rum extract

1/2 teaspoon citric acid

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.