Lemon Thyme Buttermilk Sherbet
Lemon Thyme Buttermilk Sherbet is a tangy and refreshing light treat.
Equipment
- ice cream maker
- fine mesh strainer
Ingredients
- 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
Instructions
- 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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Notes
Copyright:
Chef Laura Bonicelli
Chef Laura Bonicelli
Nutrition
Calories: 191kcalCarbohydrates: 38gProtein: 3gFat: 3gSaturated Fat: 2gCholesterol: 11mgSodium: 107mgPotassium: 136mgSugar: 38gVitamin A: 165IUCalcium: 116mgIron: 1mg
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