This lemon buttermilk sorbet is the kind of dessert I love in the summertime. Keep a batch in the freezer for hot days, dinner parties, or whenever you’re craving a little something sweet after dinner.
This lemon buttermilk sorbet is one of those desserts that’s much greater than the sum of its parts. Made with just a handful of ingredients, it’s bright, tangy, and uber-refreshing. The buttermilk adds richness and a creamy texture that set it apart from traditional sorbet. An ice cream maker will give you the smoothest texture, but if you don’t have one, don’t let that stop you — I’ve included a no-churn method, too. It’s the perfect ending to a summer meal.
What You’ll Need to Make Lemon Buttermilk Sorbet
To make this lemon buttermilk sorbet, you’ll need: sugar, buttermilk, lemon juice, corn syrup, and salt.
Low-fat buttermilk is best here; it firms up much better in the ice cream machine. However, if you’re not using an ice cream machine, whole milk buttermilk will give you a creamier texture.
Step-by-Step Instructions
Step 1: Mix the base. In a large bowl, whisk together the sugar, buttermilk, lemon juice, corn syrup, and salt. At first, it will be a little grainy; that’s normal. Let the mixture sit for a few minutes, whisking occasionally, until the sugar completely dissolves. Pop the bowl in the fridge and chill until the mixture is very cold, about an hour. Don’t rush this step — it helps the sorbet churn up with the right texture.
Pro Tip: To make sure all the sugar has dissolved, test it by rubbing it between your fingers; you shouldn’t feel any graininess. If the sugar isn’t 100% dissolved before chilling, the final sorbet will have a gritty, sandy texture.
Step 2: Churn. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. It won’t look thick like traditional ice cream; it should have a soft-serve consistency.
Pro Tip: No ice cream machine? Pour the mixture into a shallow dish and freeze until the edges are solid but the center is soft (1 to 2 hours). Stir well, then freeze until firm (2 to 3 hours more). The texture will be slightly icier but still delicious.
Step 3: Freeze until firm. Transfer the mixture to a freezer-safe container and smooth the top. Freeze for at least 3 hours, or until firm enough to scoop.
Step 4: Serve. Scoop into chilled bowls and serve immediately. The sorbet will keep well in the freezer for about a week.
Pro Tip: Chilling your bowls in the freezer for 10 minutes before serving is a small step that makes a big difference. Because sorbet has a lower fat content than ice cream, it melts faster; a cold bowl buys you extra time to enjoy it.
With just five ingredients and minimal hands-on time, this lemon buttermilk sorbet is an easy make-ahead dessert that delivers bright, refreshing flavor all summer long.
