Lemon Buttermilk Sherbet Recipes

LEMON BUTTERMILK SHERBET

Steps:

• 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.
• 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.

BUTTERMILK SHERBET

Steps:

• Whisk 1 quart buttermilk, 1 cup sugar, 1/2 cup sour cream and the zest and juice of 1 lemon in a bowl until the sugar dissolves. Refrigerate at least 2 hours. Churn in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 3 hours.

LEMON-BUTTERMILK SORBET

Steps:

• In a small saucepan, combine sugar with 1/2 cup water. Bring to a boil, then remove from heat and let syrup cool. Chill in refrigerator.
• In a large bowl, whisk together the buttermilk, syrup, vanilla bean and scraping, lemon juice and zest. Taste and adjust sweetness or acid. Pour into an ice cream maker and follow manufacturer's instructions.

BUTTERMILK SHERBET

Steps:

• In a bowl combine well the buttermilk, the corn syrup, the lemon juice, the sugar, the zest, and the food coloring and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Pack the sherbet into an airtight container and freeze it until it is firm. Serve scoops of the sherbet garnished with the strips of zest.

LEMON SHERBET

Steps:

• In a small bowl, stir cream and sugar until sugar is dissolved. Stir in lemon juice and zest (mixture will thicken slightly). Cover and freeze until firm, about 8 hours or overnight. Remove from the freezer 10 minutes before serving. Spoon into lemon boats or dessert dishes.

LEMON-BUTTERMILK SORBET

Steps:

• Stir sugar, lemon juice and peel in medium bowl. Add buttermilk; stir until sugar dissolves. Chill until cold, about 4 hours. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container with lid; freeze. (Can be made 3 days ahead. Keep frozen.)