Lemon Buttermilk Sherbet

Put the milk, sugar and the lemon zest in a saucepan over a medium heat. Stir to dissolve the sugar then remove from the heat. Set aside to cool.

Add the buttermilk and lemon juice and whisk vigorously until smooth.

Pour into a freezer-proof container and freeze until partially frozen. Tip into a food processor and blend until smooth. Pour back into the container and place in the freezer.

Remove from the freezer a few minutes before serving to allow the sherbet to soften a little.