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Lemon-Buttermilk Sherbet

Source of Recipe

From "The Perfect Scoop" by David Lebovitz


Recipe Introduction

"While teaching classes in the American heartland a few years back, as I started to measure out a cup of buttermilk, I stopped and gasped, horrified to see tiny yellow flecks floating on top. Being a city slicker, I figured there was something wrong with the buttermilk and was ready to toss it out. But on closer inspection, I noticed that those flecks were little bits of real, honest-to-goodness butter, something you don't see often anymore, because most buttermilk is cultured rather than a by-product of the butter-making process. The crowd got a good laugh at my startled reaction to my first encounter with the real deal. And I promised them that I'd never dismiss the country's midsection as 'flyover states' again, because there's very good buttermilk over there."

List of Ingredients

â—¦ â…“ cup water
â—¦ â…” cup sugar
â—¦ 1 lemon, preferably unsprayed
â—¦ 2 cups buttermilk
â—¦ ¼ cup freshly squeezed lemon juice (from about 2 lemons)


Recipe

In a medium, nonreactive saucepan, mix the water and sugar. Grate the zest of the lemon directly into the saucepan.

Heat, stirring frequently, until the sugar is dissolved.
Remove from the heat and let stand until the syrup cools to room temperature, then chill thoroughly in the refrigerator.

Whisk the buttermilk into the syrup, then whisk in the lemon juice. Freeze in your ice cream maker according to the manufacturer's instructions.

Makes about 1 quart