Lemon Buttermilk Sherbet
Photography by Aaron McLean.
Serves: 6
INGREDIENTS
1 cup milk
2 cups buttermilk
¾ cup sugar
¼ cup freshly squeezed
finely grated zest of 2 lemons
lemon juice
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.