A few years ago I received an ice cream maker as a birthday gift from some friends. It had been a dream of mine to fill my freezer with all kinds of homemade ice creams and sorbets for dinner parties and general day-to-day life. Of course that never happened, but I did discover this amazing sorbet and it’s been my recipe of the summer. The actual work is probably about 20 minutes — the waiting’s the harder part (4 hours + freezing). One tip: I always buy 5 lemons so I don’t have to stress about not having enough juice. I also reduce the sugar to 1.5 cups and it’s plenty sweet. —Amanda Niu, 29, Operations Manager, Kickstarter, New York, NY
1. You will need:
lemon juice and peel
(see amounts in full recipe at bottom of post)
2. Zest the lemons BEFORE you slice them for the juice.
3. You need about 2 tablespoons of lemon zest.
If you don’t have a Microplane grater yet, get one. It will vastly improve your enjoyment of cooking.
4. Then slice and juice the lemons.
5. Stir together lemon juice and zest, then add buttermilk.
6. Add sugar and stir until sugar dissolves.
7. Pour into your ice cream maker and process according to the machine’s directions.
8. Eat it all right away, or store in the freezer for up to 3 days.
Recipe adapted slightly from Bon Appetit via epicurious
Makes about 7 cups
1 1/2 cups sugar
1/2 cup fresh lemon juice (from about 5 lemons)
2 tablespoons grated lemon peel
4 cups buttermilk
Stir sugar, lemon juice and peel in medium bowl. Add buttermilk; stir until sugar dissolves. Put in the refrigerator until cold, about 4 hours. Process mixture in ice cream maker according to manufacturer’s instructions. Transfer to container with lid; freeze. DO AHEAD: Can be made about 3 days ahead.