|Lemon Buttermilk Sherbet|
Jul 26th, 2006
A good friend came into town this past weekend, someone who I don't see nearly as much as I'd like these days. We were hot and slow, mostly content to sit in the shade and watch the kids goof around in the sprinkler. Dinner took a long time to prepare, not because it was anything complex, but because we moved as if underwater. The day seemed like it could stretch on indefinitely, with the sun always high in the sky, the boys perpetually leaping and shrieking in the cold water.
In time the pork was grilled on the barbecue and the salad was tossed in its buttermilk dressing. We ate and talked and soon it was time for icecream. Lemony-cold but soft under the hot sun, piled on a feather-light slice of angel cake and moistened with berries that bathed in a vanilla syrup. Our spoons kept dipping into the bowl into the icy lemon was all gone.
Eventually the sun did go down with no noticeable decrease in temperature, and shrieks of laughter turned to shrieks of anger over who got to adjust the arc of the sprinkler just so. So the kids were put to bed, there was one last walk in the dusk to look out over the sweltering city, and the visit was over. Over too soon, and too long until the next, so I try to capture it here with a picture of a cold tangy icecream piled with berries. A picture of summer.
Lemon Buttermilk Sherbet1/2 cup sugar
1 cup water
2 cups buttermilk
1 cup vanilla yogurt
1 tbsp grated lemon rind
2 tbsp lemon juice
In a small saucepan bring sugar and water to a boil over medium-high heat, stirring until sugar dissolves. Combine the cooled sugar syrup in a bowl with the rest of the ingredients and stir until smooth. Put the bowl either in the freezer for approximately half an hour, or in the fridge if there will be more of a wait until you're ready to make the icecream. Pour the mixture into an icecream mixer, or freeze in the freezer, stirring to break up the ice crystals every 30 minutes or so. If you use an icecream maker the sherbet will be soft - it's good as is but even better if you let it firm up in the freezer for half an hour.
-adapted from Cooking Light, July 2006