Ingredients for Lemon Buttermilk Sorbet
- 1 cup granulated sugar
- Fresh Lemon Juice
- Lemon Peel
- 2 cups buttermilk
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How to Make Lemon Buttermilk Sorbet
- In a medium saucepan, combine the buttermilk, sugar, and lemon zest. Heat over medium heat, stirring constantly, until the sugar is completely dissolved.
- Remove from heat and stir in the lemon juice.
- Strain the mixture through a fine-mesh sieve to remove any zest particles. Discard the zest.
- Pour the mixture into a shallow container and cover with plastic wrap, pressing it directly onto the surface of the liquid to prevent ice crystals from forming.
- Refrigerate for at least 4 hours, or preferably overnight, to thoroughly chill.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions. This typically takes 20-30 minutes.
- Once churned, transfer the sorbet to an airtight container and freeze for at least 2-3 hours to allow it to firm up completely.
- Serve and enjoy your homemade Lemon Buttermilk Sorbet! Garnish with fresh lemon zest or berries for an extra touch of elegance.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
200g
Fat
3g
Carbs
17g
