Lemon Buttermilk Sherbet

1/2 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