Tuesday, June 28, 2011

Lemon Buttermilk Sherbet

OMG freaking yummy. I guess I've made a sherbet before, but not knowing I had. Sorbets and sherbets are without cooking a custard. Sorbets don't have milk or cream, but sherbets do. I just never thought of it before.

This was very easy and fast. I made a simple lemon syrup, cooled it, and then added buttermilk and lemon juice. Churned it in my lovely ice cream maker and it has remained creamy and refreshing since it's soft serve stage. Actually, it's still pretty soft-servy not at all icy or hard. LOVE IT. I also love that this isn't necessarily seasonal but it's light and refreshing for summer.

One minor revision: I did reduce the sugar from 2/3 cup to just a little over 1/3 cup. I have found that I like my sorbets less sweet than the recipe asks, so I figured the same for a sherbet. Truth.

Update 2 days later: The sherbet did harden quite a bit. Five minutes on the counter and it softens up enough to scoop out well enough. I think. I don't have an actual ice cream scooper anymore, so I've been using a regular big spoon. Mental note: get an ice cream scooper.

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