Immediately after culturing my first quart of homemade buttermilk, I began trying to figure out what I could do with it. This tangy dessert has a fresh lemon flavor without the ice-iness that you sometimes find in commercially available lemon sorbets. It is based on the Almond and Buttermilk Sorbet recipe from The Essential New York Times Cook Book. This sorbet require advance plannings. And an ice cream maker. If you don't keep the cylinder for your ice cream maker in the freezer, remember to put it in when you start the buttermilk. Time matters and they really do work best if the cylinder is frozen for 24 hours before you start churning.
Lemon Buttermilk Sorbet
1/3 Cup lemon juice -- Fresh is fantastic. Bottled works fine.
1 Cup sugar
1/4 Cup light corn syrup
2 Cups buttermilk
1.Combine the lemon and sweeteners in a small sauce pan and simmer over medium low heat until the sugar is dissolved. Then let it cool back to room temperature.
2. Combine the lemon syrup and the buttermilk and chill. To speed the process, put them in a freezer bag, Seal it well and immerse it in a bowl of ice water.
3. Churn in an ice cream maker.
4. Remove to a freezer safe container with a tight lid. Put a sheet of parchment paper flush to the top of the sorbet. Then put on the lid and stash it in the freezer for a couple of hours.
This sorbet is sturdy enough to stand up to some mix-ins like a little fresh lemon zest stirred in after churning.
The original recipe called for taking 1/2 Cup of whole raw almonds, roasting them briefly in a small dry skillet on medium-high heat, pulverizing them in a food processor with 1/4 C sugar and adding that to the lemon syrup and buttermilk before churning. I haven't done it since we don't cook with almonds, but it sounds delicious.