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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Buttermilk Sherbet

  • Level: Easy
  • Total: 5 hr
  • Prep: 5 hr
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Directions

  1. 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.

Photograph by Anna Williams

Recipe courtesy Food Network Magazine

Categories:

Buttermilk Dairy Recipes

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1 Review
Add Your Review

clarkj

Excellent flavor, but this gets really hard after freezing overnight.  I made a 2nd batch into popsicles using some cheap molds I found at a Dollar Store which turned the hard texture into a positive. I heard adding a teaspoon or two of vodka might keep it more scoopable.  

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