American

Lemon Thyme Buttermilk Sherbet

Name: Lemon Thyme Buttermilk Sherbet
Prep time: 1 h 30 min
Total time: 2 h 5 min
Yield: 6 servings
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

Lemon Thyme Buttermilk Sherbet is a tangy and refreshing light treat.

By Chef Laura Bonicelli

lemonsherbetthyme

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

Instructions

1
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.
2
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.
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 1 hour until firm; serve. Garnish with the strips of lemon.

Chef's Notes

Nutrition (per serving)

191

Calories

Protein

38g

Carbs

Fat

107mg

Sodium