LEMON-BUTTERMILK SORBET

Lemon-Buttermilk Sorbet image

A bite of this refreshing sorbet is like stepping into a cold shower on a hot summer day. Thanks to the juice and zest of an entire lemon, this four-ingredient frozen treat has plenty of zing, but the creaminess of the buttermilk and the earthiness of the vanilla mellow it all out so you're not left with an unpleasant pucker. A quick note: The zest and the vanilla seeds can clump a bit during the churning process. Just stir it into the sorbet before serving (for soft serve) or freezing (for a firmer sorbet).

Provided by Amanda Hesser

Categories weekday, ice creams and sorbets, dessert

Time 15m

Yield about 3 1/2 cups

Number Of Ingredients 4

Ingredients

1/2 cup sugar
2 cups low-fat buttermilk
1 inch-long piece vanilla bean, scraped
Juice and zest of 1 lemon

Steps:

In a small saucepan, combine sugar with 1/2 cup water. Bring to a boil, then remove from heat and let syrup cool. Chill in refrigerator.
In a large bowl, whisk together the buttermilk, syrup, vanilla bean and scraping, lemon juice and zest. Taste and adjust sweetness or acid. Pour into an ice cream maker and follow manufacturer's instructions.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 1 gram, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 233 milligrams, Sugar 31 grams