Lemon-Buttermilk Sherbet.
Easy. Peasy. Lemon. Squeezy.
Even if you’re a 4 year old.
Lemon-Buttermilk Sherbet
adapted from Bon Appetit, June 2001
Bon Appetit calls this a sorbet, but technically, it’s a sherbet. Why? Well, sorbets, unlike sherbets, aren’t made with milk, buttermilk, or cream. In addition to the name change, I’ve reduced the the sugar (to make it extra tangy), rubbed the zest into the sugar (to infuse the sugar and keep the zest from clumping around the paddle while churning), and added a pinch of salt (to brighten the flavor).
makes about 1½ quarts
* 2 tablespoons lemon zest
* 1½ cups (10½ ounces) sugar
* ½ cup fresh lemon juice (from about 3 or 4 lemons)
* 4 cups whole-fat buttermilk
* pinch of coarse salt
Rub lemon zest into sugar with fingertips.
Add lemon juice and mix well.
Add buttermilk and stir until sugar dissolves.
Chill until cold, at least 4 hours.
Churn in your ice cream maker.
Serve plain or with berries or ginger cookies.
Variation
Use other citrus fruits such as limes or oranges.
I’ve seen so many recipes lately for lemon desserts! So far, I think yours must be the best! The other one I really like is Ina Garten’s Lemon Yogurt Cake – http://www.recipe4living.com/recipes/ina_garten_s_lemon_yogurt_cake.htm – What do you think? Thanks again for sharing this delicious lemon recipe!
Thanks, Sophia! Ina’s lemon yogurt cake is so moist and flavorful. Like this sherbet, her cake is excellent plain. But, with so many berries in season right now, why not add some? You can bake blueberries, blackberries, and/or raspberries in the cake, pile them alongside, or make a sauce. Or you could go in a different direction and add poppy seeds. Whatever you decide, have fun with both the sherbet and cake!
this looks so refreshing!
and yay for whole fat buttermilk!
Absolutly wonderful. This also stays scoopable even after a few days in the freezer.