Lemon Buttermilk Sorbet
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This lemon buttermilk sorbet is the kind of dessert I love in the summertime. 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’s much greater than the sum of its parts. Made with just a handful of ingredients, it’s bright, tangy, and uber-refreshing. The buttermilk adds richness and a creamy texture that set 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 included a no-churn method, too. It’s the perfect ending to a summer meal.
What you’ll Need To Make Lemon Buttermilk Sorbet
To make this lemon buttermilk sorbet, you’ll need: sugar, buttermilk, lemon juice, corn syrup, and salt.
Low-fat buttermilk is best here; it firms up much better in the ice cream machine. However, if you’re not using an ice cream machine, 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; that’s normal. Let the mixture sit for a few minutes, whisking occasionally, until the sugar completely dissolves. Pop the bowl in the fridge and chill until the mixture is very cold, about an hour. Don’t rush this step—it helps the sorbet churn up with the right texture.
Pro Tip: To make sure all the sugar has dissolved, test it by rubbing it between your fingers; you shouldn’t feel any graininess. If the sugar isn’t 100% dissolved before chilling, the final sorbet will have a gritty, sandy texture.
Step 2: Churn. 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-serve consistency.
Pro Tip: No ice cream machine? Pour the mixture into a shallow dish and freeze until the edges are solid but the center is soft (1 to 2 hours). Stir well, then freeze until firm (2 to 3 hours more). The texture will be slightly icier 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 scoop.
Step 4: Serve. Scoop into chilled bowls and serve immediately. The sorbet will keep 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. Because sorbet has a lower fat content than ice cream, it melts faster; a cold bowl buys you extra time to enjoy it.
More Frozen Treats You’ll Love
Lemon Buttermilk Sorbet
Ingredients
- 1 cup sugar
- 2 cups low-fat buttermilk
- 3 tablespoons lemon juice, from 1 lemon
- 1 tablespoon corn syrup
- Pinch salt
Instructions
- In a large bowl, whisk together the sugar, buttermilk, lemon juice, corn syrup, and salt. Let sit for a few minutes, whisking occasionally, until the sugar is fully dissolved. Chill until very cold, 1 to 2 hours.
- Transfer the mixture into an ice cream maker and freeze according to the manufacturer’s instructions until it reaches a thick, slushy consistency, like a thick milkshake (it will not thicken like ice cream).
- Transfer to a freezer-safe container and freeze for at least 3 hours, or until firm. Scoop into chilled bowls to serve. The sorbet will keep well for about 1 week.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain 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 preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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