Sunday, January 20, 2013

Buttermilk Lemon Sorbet


Buttermilk Lemon Sorbet

While I can vividly remember resenting buttermilk for not tasting like melted butter, I've since either matured enough killed off enough taste buds to appreciate this tart, old-fashioned dairy stalwart.  

Buttermilk in pancakes?  Yes!  In bran muffins?  Of course!  In this crazy-easy buttermilk lemon sorbet?  Don't get between me and my spoon!  

The buttermilk contributes an easy-to-digest but velvety richness that comes through even if you skip using an ice cream maker.  Meyer lemon juice adds another layer of tartness, so mix in just enough sugar for balance. 

Don't be put off by the large number of variables in this flexible recipe.  Using regular lemon juice instead of Meyer?  You might want a little more sugar.  Trying to cut back on the sugar?  You might want to go for the cream or milk option instead of full-on buttermilk.  If it comes out too tart, just serve with shortbread or a little chocolate syrup.

Buttermilk Lemon Sorbet

2/3 c freshly squeezed Meyer lemon juice
1 1/4 - 1 1/2 c sugar (to taste)
2 c buttermilk + 2 c other dairy (more buttermilk, cream, whole milk, kefir, etc) 

Combine the sugar lemon juice and either whisk in a bowl or shake in a sealed jar until the sugar completely dissolves. Whisk the juice together with the buttermilk and any other dairy products. Pour into a large tupperware container and chill for an hour. Transfer to the freezer and rake with a fork every 45-60 minutes to break up the ice crystals as they form.

I based my recipe on Katie at the Kitchen Door, who based hers on Rozanne Gold's Radically Simple cookbook. 

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