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.