Lemon Buttermilk Sherbet

Lemon Buttermilk Sherbet

Written by webtechlake on July 28, 2022 in Desserts

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Lemon Buttermilk Sherbet

Recipe Summary

Yield:

Makes 1 quart

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Ingredients

Ingredient Checklist

1 1/4 cups freshly squeezed lemon juice (7 or 8 lemons)
1 1/4 cups sugar
2/3 cup nonfat buttermilk
1 1/2 cups heavy cream
1/2 cup corn syrup
1/4 teaspoon salt
2 tablespoons Candied Lemon Zest for Desserts (optional), chopped

Directions

Instructions Checklist

Step 1

Prepare an ice bath. Place lemon juice in a small saucepan set over medium heat. Boil until reduced by half, about 12 minutes. Add sugar; stir until dissolved, about 4 minutes. Remove from heat. Stir in the buttermilk, cream, corn syrup, salt, and candied lemon zest. Chill over the ice bath or overnight in the refrigerator.

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Step 2

Freeze mixture in an ice-cream maker, according to manufacturer’s directions. Place in an airtight container in the freezer; store up to 1 month.

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