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Lemon Thyme Buttermilk Sherbet

Lemon Thyme Buttermilk Sherbet

© Chef Laura Bonicelli
Lemon Thyme Buttermilk Sherbet is a tangy and refreshing light treat.
5 from 1 vote

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Prep Time 1 hr 30 mins
35 mins
Total Time 2 hrs 5 mins
Course Dessert, Snacks and Treats
Cuisine American
Servings 6
Calories 191 kcal


  • ice cream maker
  • fine mesh strainer


  • 1 cup sugar
  • 3/4 cup water
  • 1/4 cup chopped lemon thyme
  • 2 1/2 cups cold buttermilk -- whole milk if possible but lower fat will work
  • 1 tablespoon grated lemon rind
  • dash of salt
  • =====
  • strips of lemon rind


  • Combine the sugar, water, and lemon thyme in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes and remove from the heat.
  • Let the syrup stand for 30 minutes, then pour it through a fine strainer into a bowl. Discard the solids. Stir in the buttermilk, grated lemon rind and salt; chill the mixture for 1 hour or more, until ready to use.
  • Pour the mixture into the freezer container of your ice cream maker. Process according to the manufacturer's instructions. Spoon the sherbet into a freezer-safe container; cover and freeze for 1 hour until firm; serve. Garnish with the strips of lemon.

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Chef Laura Bonicelli


Calories: 191kcalCarbohydrates: 38gProtein: 3gFat: 3gSaturated Fat: 2gCholesterol: 11mgSodium: 107mgPotassium: 136mgSugar: 38gVitamin A: 165IUCalcium: 116mgIron: 1mg
Keyword lemon, sherbet, thyme
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