This homemade sorbet is lemony, creamy, tangy, and sweet.
The key is to use nice bright yellow lemons, and give the syrup time to absorb the lemon scent before straining off the zest. The texture of this sorbet is slightly granular, but fluffy like snow. It’s the perfect dessert for a hot summer day. Enjoy!
Lemon Buttermilk Sorbet
zest of three lemons
1 cup (7 oz) sugar
1/2 cup fresh squeezed lemon juice
1/2 cup cool water
3 cups cold buttermilk
Combine lemon zest, sugar, water and lemon juice. Stir to dissolve sugar. If you’d like a smooth textured sorbet, allow this mixture to rest at room temp for a couple hours, or in the fridge for up to 24 hours, then strain off the zest prior to making the sorbet. If you don’t mind the texture of the lemon zest in your sorbet, you may proceed immediately.
Combine the lemon zest mixture with the cold buttermilk. Pour into ice cream freezer and process until soft frozen. Transfer from the ice cream freezer to a covered container, and freeze until solid enough to serve. Enjoy!