(Prep Time: 10 minutes
Ingredients:
- 3 lemons for 1/2 cup lemon juice plus zest (see instructions)
- 4 cups buttermilk
- 1-1/4 cups honey
- 1/2 cup granulated sugar
Preparation:
Grate the zest from 2 of the lemons using a microplane. Using a vegetable peeler, remove long, thin strips of zest (color part only) from the remaining 1 lemon, and set aside to use for garnishing. Squeeze the juice from the lemons -- you will need 1/2 cup.Whisk together lemon juice, grated lemon zest, buttermilk, honey, and sugar.
Place mixture in an ice cream machine and freeze according to manufacturer's directions.
Pack sherbet into a rigid container, seal, and freeze until firm. Serve buttermilk sherbet topped with strips of lemon zest.
Yield: about 1-1/2 quarts
