Buttermilk

Yummy and Low-Fat Lemon/Lime Sorbet

by:
May 28, 2013
0
0 Ratings
  • Makes At least one quart.
Author Notes

This is my go-to recipe for sorbet. You can improvise easily, using crushed strawberries and reducing the citrus juice to 3 tablespoons. Or used crushed peaches in season, or any other fruit you wish. A very versatile recipe. Guests always love it, and it makes quite a lot. I am not sure where this recipe comes from. I have it written by hand in an old notebook. —thirdchild

What You'll Need
Ingredients
  • 2 cups sugar
  • 1/4 cup lemon juice
  • 1/4 cup lime juice
  • 2 tablespoons lemon and lime rind
  • 4 cups buttermilk
Directions
  1. Stir together sugar, lemon and lime juices, and rind in medium bowl.
  2. Add buttermilk and stir until sugar dissolves.
  3. Chill until cold, about 4 hours.
  4. Process in ice cream maker.
  5. Transfer to container with lid and freeze. The sorbet will thicken after a few hours.
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