Auntie Kare’s Lemon-Buttermilk Sherbet
*******
Amazingly
simple and incredibly good. When Auntie
Karey was raising her children in Montreal, she gleaned this amazing recipe from the huge
collection of Bon Appetit magazines her friend Terri Tustain had given
her. The first time
we all tasted it was when she, Rochelle and Dwight made it and brought it
4 C buttermilk, or plain
kefir (one quart container)
2 C sugar, scant
½ C lemon juice, fresh
squeezed (before juicing, remove zest first with microplane or small grater)
2 TBL lemon zest (organic
when using zest)
1.
Pre-freeze the bowl of your ice cream maker according to
the manufacturer's instructions.
2. In a large mixing bowl stir all
ingredients until sugar is dissolved.
3. Refrigerate until
chilled. We’ve made it without
chilling and it still turns out. It just takes longer.
4. Whisk the mix again and
churn in your ice cream maker according to manufacturers instructions. This usually takes 20-30 minutes. While
sherbet is freezing, chill a glass storage container in the freezer.
5. Once sherbet is done,
transfer to chilled container and freeze until ready to serve.
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