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Lemon Buttermilk Sherbet

Cooking the lemon juice in this recipe tones down its acidity and concentrates its flavor.

  • Yield: Makes 1 quart

Source: Martha Stewart Living, May 1999


  • 1 1/4 cups freshly squeezed lemon juice (7 or 8 lemons)
  • 1 1/4 cups sugar
  • 2/3 cup nonfat buttermilk
  • 1 1/2 cups heavy cream
  • 1/2 cup corn syrup
  • 1/4 teaspoon salt
  • 2 tablespoons Candied Lemon Zest for Desserts (optional), chopped


  1. Prepare an ice bath. Place lemon juice in a small saucepan set over medium heat. Boil until reduced by half, about 12 minutes. Add sugar; stir until dissolved, about 4 minutes. Remove from heat. Stir in the buttermilk, cream, corn syrup, salt, and candied lemon zest. Chill over the ice bath or overnight in the refrigerator.

  2. Freeze mixture in an ice-cream maker, according to manufacturer's directions. Place in an airtight container in the freezer; store up to 1 month.


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