Best Lemon Buttermilk Sherbet Recipes

Lemon-Buttermilk Sorbet image

Yield Makes about 7 cups

Number Of Ingredients 4

2 cups sugar
1/2 cup fresh lemon juice
2 tablespoons grated lemon peel
4 cups buttermilk

Steps:

Stir sugar, lemon juice and peel in medium bowl. Add buttermilk; stir until sugar dissolves. Chill until cold, about 4 hours. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container with lid; freeze. (Can be made 3 days ahead. Keep frozen.)

Buttermilk Sherbet image

Provided by Food Network Kitchen

Time 5h

Number Of Ingredients 0

Steps:

Whisk 1 quart buttermilk, 1 cup sugar, 1/2 cup sour cream and the zest and juice of 1 lemon in a bowl until the sugar dissolves. Refrigerate at least 2 hours. Churn in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 3 hours.

Buttermilk Sherbet image

Yield Makes about 1 1/2 quarts

Number Of Ingredients 6

4 cups buttermilk
1 1/2 cups light corn syrup
1/2 cup fresh lemon juice
1/2 cup sugar
the freshly grated zest of 4 lemons plus, if desired, strips of zest, removed with a vegetable peeler and sliced thin, for garnish
a few drops of green food coloring if desired

Steps:

In a bowl combine well the buttermilk, the corn syrup, the lemon juice, the sugar, the zest, and the food coloring and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Pack the sherbet into an airtight container and freeze it until it is firm. Serve scoops of the sherbet garnished with the strips of zest.