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Lemon Buttermilk Sherbet

Lemon-Buttermilk Sherbet

Yield: approximately 1 quart.

2 cups sugar
1/2 cup freshly squeezed lemon juice, seeds removed
1 tablespoon finely grated lemon zest, packed
1 quart coconut kefir, original flavor, cold
generous pinch of salt

Combine the sugar, lemon juice and zest in a blender and blend to combine. Add kefir and salt and blend until well combined. Pour the mixture into the bowl of an ice cream maker and freeze according to the manufacturers instructions. Transfer to a freezer-safe container and freeze until firm.