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