Lemon Kefir Sherbet
When life gives us lemons, we make this refreshingly light dessert. In California, we're lucky to have an abundant supply of sweet-tart Meyer lemons almost year-round. This recipe was adapted from Bon Appetit’s Lemon-Buttermilk Sorbet, June 2001. We replaced the buttermilk with an equal amount of Green Valley Lactose-Free Plain Kefir for a bright, light treat. It can be made 3 days ahead. Keep frozen.
Ingredients
1 ¼ cup sugar
½ cup fresh Meyer lemon juice
4 cups Green Valley Lactose-Free Plain Kefir
Instructions
Heat the lemon juice and sugar in a saucepan just until the sugar dissolves. Add kefir; stir. Chill in the refrigerator until very cold, at least 4 hours. Pour into an ice cream maker and process according to manufacturer’s instructions (we processed for 20 min.).
Adapted from Bon Appetit Lemon Buttermilk Sorbet, June 2001
