Lemon Buttermilk Sherbet
Photography Aaron McLean.
Serves: 6
INGREDIENTS
1 cup milk
2 cups buttermilk
¾ cup sugar
¼ cup freshly squeezed
finely grated zest of 2 lemons
lemon juice
METHOD
Put the milk, sugar and the lemon zest in a saucepan over a medium heat. Stir to dissolve the sugar then remove from the heat. Set aside to cool.
Add the buttermilk and lemon juice and whisk vigorously until smooth.
Pour into a freezer-proof container and freeze until partially frozen. Tip into a food processor and blend until smooth. Pour back into the container and place in the freezer.
Remove from the freezer a few minutes before serving to allow the sherbet to soften a little.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.