Folks are begining to prep for winter putting up hay and chopping fire wood.
2 1/2 cups blackberries
1/2 cup sugar
1 1/4 cups low-fat (1%) buttermilk
2 tsp. fresh lemon juice
In a blender or food processor, puree the blackberries (along with any juices from thawed frozen berries) until smooth. Pour the puree into a fine-mesh strainer set over bowl, pressing on the solids to extract as much of the puree as possible. Discard the solids.
Add the sugar and whisk until dissolved. Whisk in the buttermilk and lemon juice.
Freeze the mixture in an ice-cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze until firm enough to scoop, 4 to 6 hours. Makes about 1 1/2 pints.