< class="entry-title">Lemon-Buttermilk Sherbet

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.


Use other citrus fruits such as limes or oranges.


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