Lemon Buttermilk Sherbet - Tammy

Lemon-Buttermilk Sherbet

Makes about 1 quart

⅓ cup water

⅔ cup sugar

1 medium lemon

2 cups buttermilk (don't add any more than it as the sherbet will be runny)

¼ cup freshly squeezed lemon juice

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

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

--From The Perfect Scoop, David Lebovitz, Ten Speed Press, 2007