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This lemon buttermilk sorbet is the kind of dessert I love in the summer. Keep a batch in the freezer for hot days, dinner parties, or whenever you’re craving a little something sweet after dinner.
This Lemon Buttermilk Sorbet is one of those desserts that is far greater than the sum of its parts. Made with just a handful of ingredients, it’s bright, tangy and ultra refreshing. Buttermilk adds richness and a creamy texture that sets it apart from traditional sorbet. An ice cream maker will give you the smoothest texture, but if you don’t have one, don’t let that stop you: I’ve also included a no-churn method. It’s the perfect end to a summer meal.
Contents
What You’ll Need to Make Lemon Buttermilk Sorbet
To make this lemon buttermilk sorbet, you will need: sugar, buttermilk, lemon juice, corn syrup and salt.
Low-fat buttermilk is best here; it firms up much better in the ice cream maker. However, if you’re not using an ice cream maker, whole milk buttermilk will give you a creamier texture.
Step by step instructions
Step 1: Mix the base. In a large bowl, whisk together the sugar, buttermilk, lemon juice, corn syrup and salt. At first it will be a little grainy; it’s normal. Let the mixture sit for a few minutes, whisking occasionally, until the sugar is completely dissolved. Place the bowl in the refrigerator and chill until the mixture is very cold, about an hour. Don’t rush this step, it helps the sorbet get the right texture.
Pro Tip: To make sure all the sugar is dissolved, test it by rubbing it between your fingers; you shouldn’t feel any grain. If the sugar is not 100% dissolved before cooling, the final sorbet will have a grainy, sandy texture.
Step 2: Unsubscribe. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. It won’t look thick like traditional ice cream; it should have a soft consistency.
Pro Tip: No ice cream maker? Pour the mixture into a shallow dish and freeze until the edges are firm but the center is soft (1 to 2 hours). Mix well, then freeze until firm (2 to 3 hours more). The texture will be slightly more icy but still delicious.
Step 3: Freeze until firm. Transfer the mixture to a freezer-safe container and smooth the top. Freeze for at least 3 hours or until firm enough to collect.
Step 4: Serve. Pour into chilled bowls and serve immediately. The sorbet keeps well in the freezer for about a week.
Pro Tip: Chilling your bowls in the freezer for 10 minutes before serving is a small step that makes a big difference. Since sorbet contains less fat than ice cream, it melts more quickly; a cold bowl saves you more time to enjoy it.
More Frozen Treats You’ll Love
Buttermilk and Lemon Sorbet
This lemon buttermilk sorbet is cool, creamy and incredibly refreshing: the perfect frozen dessert for summer.
Ingredients
- 1 cup sugar
- 2 cups low fat buttermilk
- 3 tablespoons lemon juice, from 1 lemon
- 1 tablespoon corn syrup
- Pinch of salt
Instructions
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In a large bowl, whisk together the sugar, buttermilk, lemon juice, corn syrup and salt. Leave for a few minutes, whisking occasionally, until the sugar is completely dissolved. Refrigerate until very cold, 1 to 2 hours.
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Transfer the mixture to an ice cream maker and freeze it according to the manufacturer’s instructions until it reaches a thick, fudgy consistency, like a thick milkshake (it will not thicken like ice cream).
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Transfer to a freezer-safe container and freeze for at least 3 hours or until firm. Pour into chilled bowls to serve. The sorbet will keep for approximately 1 week.
Remarks
No ice machine? No problem. Pour the chilled mixture into a shallow freezer-safe dish, cover, and freeze until the mixture is solid around the edges but still soft in the middle, 1 to 2 hours. Mix well, cover again, and continue freezing until completely firm, 2 to 3 hours more. Once firm, pour into chilled bowls to serve. The texture will be more icy than churned sorbet, but it will still be delicious.
Nutritional information
Calories: 261kilocaloriesCarbohydrates: 61gProtein: 4gFat: 1gSaturated fat: 1gCholesterol: 5mgSodium: 222mgSugar: 61g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional information on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutrition information is provided as a courtesy and should not be construed as a guarantee. Data is calculated via an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these numbers should only be considered estimates. Different factors such as types of produce or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information of a given recipe. Additionally, different online calculators provide different results based on their own nutritional data sources and algorithms. To get the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your favorite nutritional calculator.
Gluten-free adaptable note
To the best of my knowledge, all ingredients used in this recipe are gluten free or widely available in gluten-free versions. There is hidden gluten in many foods; If you are following a gluten-free diet or cooking for someone with a gluten allergy, always read the labels on your ingredients to verify that they are gluten-free.
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