· 4 cups fresh or frozen blackberries, thawed
· 2 cups sugar
· 2 cups buttermilk
1. Place blackberries and sugar in a food processor; process until smooth. Press through a fine-mesh strainer into a bowl; discard seeds and pulp. Stir buttermilk into puree. Transfer to a 13x9-in. baking dish. Freeze 1 hour or until edges begin to firm. Stir and freeze 2 hours longer or until firm. Just before serving, transfer to a food processor; process 2-3 minutes or until smooth.