Lemon sherbet is a refreshing and tasty treat that is especially good on those lazy hot summer days. But, you can enjoy this year-round……I won’t tell anyone! (Try this recipe with lime also, fabulous.)
- 3 cups plain kefir OR buttermilk
- 1/2 cup lemon juice
- zest of 2 lemons (about 1 1/2 to 2 Tablespoons)
- 2 egg yolks, preferably farm-fresh
- 1/4 teaspoon NuNaturals NuStevia™ White Stevia™ Extract Powder
- 1 Tablespoon arrowroot powder
In a large mixing bowl, whisk together lemon juice, zest, egg yolks, stevia powder, and arrowroot. Add in kefir (or buttermilk) and whisk in to combine. Add mixture to ice cream maker. Freeze in ice cream maker according the manufacture’s instructions. In my Cuisinart 1-1/2 Quart Ice Cream Maker it takes about 20-25 minutes. Enjoy right away or place in a freezer-safe container with a lid and freeze for 2 hours, or more, for a firmer consistency.
Tip: When not on a sugar-free/grain-free diet, you can add 2-3 Tablespoons of vodka or rum to the ice cream machine during the last few minutes of churning. The alcohol helps to keep the ice cream from freezing into a solid hard rock in your freezer.
Makes 1 quart.
*Sugar-Free / Grain-Free