back to top

Easy 3-Ingredient Lemon Buttermilk Sorbet

Warning: You will need an ice cream maker. But if you have one and never use it, this is the easiest, most delicious thing.

Posted on

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


Lemon-Buttermilk Sorbet

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.