Lemon Thyme Buttermilk Sherbet
Pale and creamy with tiny flecks of fragrant herbs, this tangy frozen treat balances buttermilk's subtle sourness with bright lemon and earthy thyme. A sophisticated palate cleanser that's equally at home after a heavy meal or as a refreshing afternoon indulgence on hot summer days.
By Chef Laura Bonicelli
Prep Time
1 hr 30 min
Cook Time
—
Total Time
2 hr 5 min
Servings
6 servings
Ingredients
- 1 cupsugar
- 3/4 cupwater
- 1/4 cupchopped lemon thyme
- 2 1/2 cupscold buttermilk -- whole milk if possible (but lower fat will work)
- 1 tablespoongrated lemon rind
- dash of salt
- =====
- strips of lemon rind
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Combine the sugar, water, and lemon thyme in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Boil for and remove from the heat.
- 2
Let the syrup stand for , 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 or more, until ready to use.
- 3
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 until firm; serve. Garnish with the strips of lemon.
Chef's Notes
Copyright: Chef Laura Bonicelli