This year, I came more prepared. I've already made a list of the cherry desserts I wanted to make as well as some strawberry desserts, and off to cherry and strawberry picking earlier. Our farmers' market has abundant of them, but it's the experience that you're missing when you're buying off of the market. I'm not complaining though because I completely rely on those cherry and strawberry stands in the market every week and they have the sweetest and the most amazing fruits I've ever had.
This hot weather makes me crave for something cold and refreshing, and that's when sorbet comes to mind. Plus, I've been dying to use my brand-new ice cream machine I got from my birthday this year (thanks guys!). It would be perfect if I made strawberry sorbet, but not this time. Don't worry though, it'll come soon once I gather my last ingredient for it :). I don't want something fancy this time, just something simple, cool and maybe lemony, and that's when I spotted this from one of my favorite bloggers, how perfect! I had some leftover buttermilk from the baby shower event that needed to be used up lots of meyer lemon juice and zest in the freezer, so everything was ready.
Lemon Buttermilk Sherbet
adapted from David Lebovitz's "The Perfect Scoop"
80 ml water
130 g granulated sugar
zest of one lemon
225 ml buttermilk
35 g lemon juice
- Combine together the water, sugar and lemon zest in a saucepan and bring it to a gentle boil (I like to rub my zest with the sugar to release the lemon oil for more lemony flavor).
- Remove from the heat and transfer it to a bowl, chill until completely cold (I chilled mine overnight)
- Add the buttermilk and the lemon juice to the sugar syrup and churn it in the ice cream machine.
- Transfer to a container and freeze