This sherbet is wonderfully tangy and refreshing. The buttermilk gives a wonderful taste and texture to this lemony sherbet. The sugar is just right, it is not too sweet, and the flavour of the lemon combine with the slightly tangy buttermilk really makes a refreshing dessert.
I'm sharing this with
Cookbook Sunday over at Mom's Sunday Cafe
Full Plate Thursday over at Miz Helen's Country Cottage
Lemon Buttermilk Sherbet
(adapted from "The Perfect Scoop" by David Lebovitz)
1/3 cup (80m) water
2/3 cup (130gm) sugar
1 lemon, preferably unsprayed
2 cups (500ml) buttermilk (I use 600ml)
1/4 cup (60ml) freshly squeezed lemon juice (from about 2 lemons)
In a medium, nonreactive saucepan, mix the water and sugar. Grate the zest of the lemons directly into the saucepan. Heat, stirring frequently, until the sugar is dissolved. Remove from the heat and let stand until the syrup reaches room temperature, then chill thoroughly in the refrigerator.
Whisk the buttermilk into the syrup, then whisk in the lemon juice. Freeze in your ice cream maker according to the manufacturer's instructions.