Lemon-Buttermilk Sherbet
Author: Nicole
Ingredients
  • ⅓ cup water
  • ⅔ cup granulated sugar
  • Zest from 1 lemon
  • 2 cups buttermilk
  • ¼ cup freshly squeezed lemon juice (~ 2 lemons)
Instructions
  1. If your ice cream maker requires freezing the container, please make sure to do this at least 24 hours prior to making this recipe.
  2. In a medium, nonreactive saucepan (see Notes) set over medium height, mix the water and sugar.
  3. Grate the zest of one lemon directly into the saucepan (this ensures that the oil from the lemon makes it into the pan).
  4. Heat, stirring frequently, until the sugar is dissolved, about 3 to 4 minutes.
  5. Remove the pan from the heat and let stand until the syrup reaches room temperature
  6. Transfer to a medium bowl, cover,l and chill thoroughly in the refrigerator, about an hour (or as long as overnight).
  7. Whisk the buttermilk into the syrup and then whisk in the lemon juice.
  8. Freeze in your ice cream maker according to the manufacturer's instructions or follow the instructions below.
  9. Pour the sherbet mixture into the frozen canister of your ice cream maker and spin until thick and creamy.
  10. The sherbet is finished at the exact moment when the machine isn’t freezing the ice cream anymore – the sherbet will begin to pull away from the side (about 18 to 22 minutes).
  11. Pack sherbet into a freezer-safe storage container, press a sheet of parchment paper directly against the surface, and seal with an airtight lid.
  12. Freeze in the coldest part of your freezer until firm, at least 4 hours and up to a few weeks.
Notes
* Check out David Leovitz’s post, What is Nonreactive Cookware to ensure you’re using the right pan for this and other recipes.
* Before squeezing lemons, heat it in a microwave for about 20 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
Recipe by Riegl Palate at https://www.rieglpalate.com/lemon-buttermilk-sherbet/