lemon buttermilk sorbet
I have a weakness for lemons. (Had it all my life – have learned to live with it.) Pair them with the delicate lactic tang of creamy buttermilk and you have (or I do) chilled perfection on a spoon. It’s that simple.
Refreshing, light and (as desserts go) as low fat as you’d like it to be. I made mine with a whole milk buttermilk (freshly-homemade) – but you could also use a low-fat buttermilk – and in either case, compared to whole cream, it’s a waist-watcher’s dream.
NOTE : Ice-cream makers are relatively inexpensive. Good ice-cream, gelatos and sorbets on the other hand, are not. But they’re very inexpensive to make. With fresh fruit season nearing us, with all the berries and peaches, and need I go on, it might be something you want to consider? Mine is a simple sort – a canister remains in the freezer until you’re ready to use it. Pull it out, put the cooled liquid in, set it on its base, turn on the machine, leave it 20 to 30 minutes as it whirs away. Return to a well-churned, additive-free, fresh and frozen treat.
Lemon Buttermilk Sorbet
about 12 scoops – you decide how many portions that is 
- 1/3 cup freshly squeezed lemon juice
- zest of 1/2 to 1 lemon, finely chopped
- 1 cup sugar (you might be able to get away with slightly less)
- 1/4 cup neutral-tasting honey or coconut nectar (a syrup) or agave syrup
- 1/2 teaspoon lemon extract (optional)
- 2 cups fresh buttermilk, shaken to blend
Place a container (about quart-size) in the freezer to chill.
In a small to medium saucepan, combine the lemon juice, sugar and other sweetener (honey, agave or coconut). Simmer over medium heat until the sugar is dissolved and the mixture has cleared of cloudiness. Cool to room temperature.
Combine this lemon syrup, the lemon extract (if using), the lemon zest and the buttermilk – stir to blend. Chill thoroughly. Transfer to an ice-cream maker and freeze according to manufacturers instructions. When ready, transfer to the pre-chilled container in your freezer. You may want to chill for another hour or so before serving. Or maybe not…
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Adapted from a recipe by Patricia Wells, in Vegetable Harvest
OH – simply wonderful! I am a lemon lover too, especially with zest – I don’t have an ice cream maker unfortunately!
Oh! It can be make by placing in a shallow baking dish, putting in the freezer, and scraping from time to time. Not quite the same consistency of course, but still delicious.
Beautiful pics – well done
One portion, methinks.
… looks so good! Man, your photos are beautiful.
Mama, this sounds so scrumptious! We’ve still got an ice cream maker on our radar, but it’s so good to know the recipe can be adapted. I must say — I ADORE the styling here! Gorgeous pasteled and sherbet shades.
starting to look like Easter isn’t it? jelly beans and little marshmallow chicks?
Wonderful – I love the idea of a creamy sorbet! I must make some space in the freezer for my ice cream maker
It´s that time of year….(nearly)…
Yes! We’ve begun the countdown now! Anticipation is growing! Iove is in the air! I bet all manner of things are beginning to sprout on your mountaintop.
Loving those pastel tones – makes me feel like summer is here:)
Great photos Spree. I love all things lemony and the sorbet sounds and looks great.
Thank you Karen. It’s a simple, refreshing dessert. Nothing fancy. Just plenty nummy.
I love simple desserts so this is perfect.
Oh lemons! I have been considering an icecream maker forever. I think getting one would be loads of fun.
I love the colors and the setting of the picture Spree
Sawsan – Making your own sherbets, ice-creams, gelatos and sorbets is SUCH fun….I know enough about you already to be quite confident you’d love it and find all sorts of ways to mix it up in wonderful ways! (Thanks for the compliment Sawsan!)
Delicious. I love anything with lemon and buttermilk. I have to book mark this one.
Will you let me know Connie, if you do?
Looks so good! I love the flavors lemon and buttermilk…how fabulous as a sorbet!
It’s true…Lemons and buttermilk like each other an awful lot!
Beautiful pictures! I can’t wait to try the recipe!
The buttermilk puts this one over the top for me!
Does the same for me Greg!
It looks so delicious and creamy!
I also have a weakness for lemon; do you know a fruit called Lulo?
I have heard that you can only find it in Colombia, Ecuador, Costa Rica, Panamá, and not sure if Venezuela.
I’m pretty sure you would like it, and you would love the ice cream made with it.
I’ll get some in a couple of days and shoot some photos so that you can see them.
Hope you are doing great!
Pablo, I’ve never met a Lulo, but I’m salivating!
I’d LOVE to see them – please do shoot, can’t wait to see! We get everything else shipped here, I wonder why not Lulos? (And by the way, I love their name!) I imagine them sounding like they taste. 
Things here are great Pablo, and hope they are for you too!
Oh, lala lemons!! I have some mayer lemons idling about that are begging to be made into this:) Heaven in a cup!! Lovely, spree!!
I love Meyer Lemons!! Only thing is, with this, you’ll probably want to add the lemon extract if you have it, being that the Meyers are sweeter and won’t read quite as lemony. You might try decreasing the amount of sugar a bit too. Good luck, have fun, buon appetito!
xoxo
Good point !! xo
I have never made lemon-buttermilk sorbet, but I am sure it would be delicious.
It is that!
Inspired. Will make this today. I bought an ice cream maker this summer and it was seriously one of the best kitchen purchases I have made. I cant believe I waited this long. I have a 3 year old ice cream fiend and it is great to give him freshly made treats full of fruity dairy goodness, little fat content and no artificial additives. Plus it tastes better than anything bought from the shops and is less expensive! Wins all round. Keep the recipes coming and Thank you.
Oh thank you so much for your comment! I agree with you on every count! And being able to tailor a frozen dessert to a 3-year-old (& please you both) is fabulous! I have two other favorites, since you have a machine — believe it or not, the pink grapefruit sorbet is Wonderful! And the vanilla cardamom ice-cream is a Huge hit with everyone who’s tried it. Thanks again !!
Oh dear. I am a huge huge fan of pink grapefruit. Am now in a quandary… Perhaps the answer is to make both? I’m sure both will be delicious. Thanks for the suggestions.
Now there’s a conundrum!! I promise to always tell the truth – If I had to pick between the two, I’d give an edge to the pink grapefruit. It’s not a run-away-victory, but a win by a nose. let me know what you think!
You are amazing. How very delicious I imagine this to be!
I wish I had my own personal cook !
I have an ice cream maker, still in its box and sitting in the garage for the past two years, just waiting for a recipe like this!!! You are the bomb!!!
Your preaching to the choir, Spree. I love to make ice cream and have a band of taste tasters that I reward with ice cream for their efforts. Your sorbet here sounds like a great recipe and I’ll be sure to try it — and pass it around, as well.
Ok. The lemon buttermilk sorbet is definitely a winner. After a late afternoon bike ride in the autumn sunshine We came home to make rosemary infused pumpkin soup and this sorbet for dinner. Definitely a hit. You are right about not needing quite as much sugar … but the honey lemon buttermilk combination is divine. Will add it to my personal collection of treasured recipes. The grapefruit is sitting in the fridge and will give that a go soon. Thanks again.
I was wondering what I would do with all that homemade buttermilk! Thanks Spree!
I’ve been denying myself an ice cream maker for ages now. At moments like this it’s hard to remember why…
GLO-riously lemony! I think a non-lemon fan would have a virtually religious conversion experience eating this goodness! Obviously, it’s time for me to get out the ice cream maker again. Thank you, Antoinette darling!
Holy crow! I am so behind on my blog reading! AND I MISSED THIS. Which is sad, because I believe it will be changing my life. I cannot wait to make this…