Lemon Buttermilk Sherbet
Photography by 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.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!