Lemon Buttermilk Sherbet

Lemon Buttermilk Sherbet

I made this due to an excess of lemon juice! It’s got a very unique texture and flavor!


8 servings (1/2 cup)


  • 1/2  cup  sugar
  • 1  cup  water
  • 2  cups  low-fat buttermilk
  • 1  cup  vanilla low-fat yogurt
  • 1  tablespoon  grated lemon rind
  • 2  tablespoons  lemon juice


To prepare sherbet, combine sugar and 1 cup water in a small saucepan; bring to a boil over medium-high heat. Cook until sugar dissolves, stirring frequently. Transfer syrup to a large bowl; cool. Add buttermilk, yogurt, lemon rind, and juice, stirring with a whisk. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon sherbet into a freezer-safe container; cover and freeze 30 minutes or until firm.