Lemon Buttermilk Sherbet

By Michelle Stern

Serves 4 to 6

Thanks to my mom Susan Stern, for contributing this recipe to my book.  It’s the Whole Family Cookbook in every way.

When you taste this sherbet, you will feel as if you ordered it from a fancy restaurant.  No matter that there are only three ingredients!  It goes to show that if you use quality products, you can create something good enough to land in a cookbook!  Many thanks to my mom, who shared the bounty of her culinary experiments with my family and turned me on to this recipe.

1 quart low-fat buttermilk
4 large lemons
½ cup sugar

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 pouring spout).

Zest the lemons and cut the zest into small pieces with a knife.

Cut the lemons in half. Juice the lemons and measure ½ cup juice.  Be sure to pick out any stray seeds.

Pour the lemon juice into the buttermilk. Measure the sugar and add it to the lemon-buttermilk mixture. Refrigerate for approximately 15 minutes, or until the mixture is very cold and the sugar dissolves.

Pour the cold mixture into the frozen bowl of an ice cream maker and process for 20 minutes, or according to the manufacturer’s directions.  If you don’t have an ice cream maker, pour the mixture into a sturdy bowl or container and put it into the freezer.

Remove from the freezer and stir vigorously every 45 minutes, for up to 3 hours. Add the lemon zest and continue for 10 more minutes.

Store in an airtight container in the freezer for 2 weeks…although I doubt it will last that long!

NOTE: the colour-coded steps from the book have been omitted

Click here to read the review for The Whole Family Cookbook

Recipe courtesy of Michelle Stern and Adams Media