Lemon Buttermilk Sherbet
Yield: 6 servings
This Lemon Buttermilk Sherbet is a refreshing dessert that makes the perfect summer treat. It's quick and easy to make with just 3 simple ingredients.
Ingredients
- 1 qt. low-fat buttermilk
- 4 large lemons
- ½ c. sugar
Instructions
- Before starting this recipe, make sure that the bowl for your ice cream maker is frozen.
- Measure the buttermilk and pour into a medium-sized measuring bowl (ideally, one with a spout).
- Zest the lemons. If using a peeler that gives you large pieces of zest, be sure to cut the zest into small pieces with a knife.
- Cut the lemons in half and juice them to measure 1/2 cup of juice. Be sure to remove any stray seeds. Pour the lemon juice into the buttermilk. Add the sugar and whisk to incorporate.
- Refrigerate for about 15 minutes, or until the mixture is very cold and sugar has dissolved. Pour the cold mixture into the frozen bowl of your ice cream maker and process for 20 minutes, or according to the manufacturer’s directions. Add the lemon zest and continue to process for another 10 minutes.
- If you don’t have an ice cream maker, pour the mixture into a sturdy bowl or container and put it in the freezer. Remove from the freezer and stir vigorously every 45 minutes, for up to 3 hours.
- Store in an airtight container in the freezer for 2 weeks. Be sure to take the sherbet out of the freezer about 20 minutes before scooping.
Notes
Adapted slightly from The Whole Family Cookbook by Michelle Stern – check it out!!
Nutrition Information:
Serving: 1 Calories: 97kcal Carbohydrates: 24g Protein: 2g Fat: 1g Cholesterol: 2mg Sodium: 79mg Fiber: 2g Sugar: 20g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.