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Here you go...REC: Lemon-Buttermilk Sherbert

Veteran Member
6492 posts
Joined: Jan 11, 2007


Posted to Thread #7100 at 7:03 pm on Jul 1, 2007

1/3 cup water
2/3 cup sugar
1 lemon
2 cups buttermilk
1/4 cup freshly squeezed lemon juice (from about 2 lemons)

In a medium, nonreactive saucepan, mix the water & sugar. Grate the zest of the lemon directly into the sauce pan. Heat, stirring frequently, until the sugar is dissolved. Remove from the heat and let stand until the syrup reaches room temp, then chill throughly in the refrigerator.

Whisk the buttermilk into the syrup, then whisk in the lemon juice. Freeze in your ice cream maker according to your manufacturer's directions.

You can't do anything about the length of your life, but you can do
something about its depth. - M

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