Lemon Buttermilk Sorbet

Participating in Sweet Melissa Sunday's, Chocolate With Francois and Martha Stewart's Cupcake Club have encouraged me to try recipes I wouldn't have tried otherwise. It's also increased the amount we spend on food. I buy ingredients I don't normally stock in my kitchen. I always try to "Use It Up". It's fun searching for a recipe to use the rest of those ingredients.

I found this recipe for Buttermilk Sorbet. Four ingredients, three really since lemon zest and lemon are the same ingredient. How simple is that? Speaking of simple, Santa brought me one of these. This makes squeezing a lemon quick and easy!

This sorbet is amazingly delicious. It has a nice hint of lemon but isn't too lemony. It's so creamy, you would think you are eating ice cream. I can't wait to make this sorbet with summer berries. I am just loving anything these days that reminds me of summer!

Lemon Buttermilk Sorbet
Recipe from Bon Appetit

Makes approximately 7 cups
1 1/2 cups sugar
1/2 cup fresh lemon juice
2 tablespoons lemon zest
4 cups buttermilk

Stir sugar, lemon juice and lemon zest in a medium bowl. Add buttermilk, stir until sugar is dissolved. Chill until cold, at least 4 hours. Process mixture in ice cream freezer, approximately 20 minutes. Transfer to contained with lid; freeze. (Can be made 3 days ahead.)

My notes on this recipe: I added about 1/4 cup of vodka to this recipe. I drizzled it in while it was in the ice cream freezer. You know how homemade ice cream can get too frozen to scoop? I think the little bit of alcohol helps prevent it from freezing so hard. The recipe says this can be made three days ahead. I made this a week ago and it's still good.