Buttermilk sherbet
Instructions:
- Stir together the sugar, lemon juice, and buttermilk in a large glass or metal bowl until the sugar dissolves. Cover and refrigerate until the mixture is very cold (under 40°F), at least 4 hours, then stir well.
- Churn the sherbet in a small electric ice cream freezer according to the manufacturer’s instructions. The sherbet will be soft, like a thick milk shake. To freeze hard enough to scoop, transfer into an airtight container, press plastic wrap directly onto the surface, and freeze until firm.