Homemade Ice Cream Experiments: Lemon Buttermilk Sherbet

My dad's birthday was yesterday, but he and my mom just arrived in Seattle, so we're celebrating today. He's not much of a sweet tooth, so I decided to make a lemon buttermilk (two tastes he likes) sherbet. The tart and tangy flavor is so unusual. It's growing on me with every bite. If you need a little added sweetness, like me and my mom, creamy caramel sauce does the trick.


Happy Birthday, Dad!


Lemon-Buttermilk Sherbet
Recipe courtesy of The Perfect Scoop
1/3 cup water
2/3 cup sugar
1 lemon, preferably unsprayed
2 cups buttermilk
1/4 cup freshly squeezed lemon juice (2 lemons)

In a medium, non-reactive 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 reaches 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.