Lemon Buttermilk Sherbet

🧂 Ingredients

• 1 qt. low-fat buttermilk
• 4 large lemons
• ½ c. sugar

Instructions

• 1 Before starting this recipe, make sure that the bowl for your ice cream maker is
  frozen.
  
• 2 Measure the buttermilk and pour into a medium-sized measuring bowl (ideally, one
  with a spout).
  
• 3 Zest the lemons. If using a peeler that gives you large pieces of zest, be sure
  to cut the zest into small pieces with a knife.
  
• 4 Cut the lemons in half and juice them to measure 1/2 cup of juice. Be sure to
  remove any stray seeds. Pour the lemon juice into the buttermilk. Add the sugar
  and whisk to incorporate.
  
• 5 Refrigerate for about 15 minutes, or until the mixture is very cold and sugar
  has dissolved. Pour the cold mixture into the frozen bowl of your ice cream
  maker and process for 20 minutes, or according to the manufacturer’s directions.
  Add the lemon zest and continue to process for another 10 minutes.
  
• 6 If you don’t have an ice cream maker, pour the mixture into a sturdy bowl or
  container and put it in the freezer. Remove from the freezer and stir vigorously
  every 45 minutes, for up to 3 hours.
  
• 7 Store in an airtight container in the freezer for 2 weeks. Be sure to take the
  sherbet out of the freezer about 20 minutes before scooping.

Nutrition Info