Lemon Buttermilk Sherbet with Stewed Rhubarb

• Vegetarian
• Gluten free

• Produce

  • 1 Lemon, Zest of
  • 1 Lemon, Juice from
  • 8 oz Rhubarb

• Condiments

  • 1 1/4 cup Honey, light
  • 1/2 cup Lemon juice, fresh

• Dairy

  • 1 qt Buttermilk

Found on deliciouslyorganic.net

Description

Ingredients

• 1 quart buttermilk
• 1/2 cup fresh lemon juice
• Zest of 1 lemon
• 3/4 cup light honey (such as clover)
• 8 ounces rhubarb, cut into 1-inch pieces
• 1/2 cup light honey
• Juice from 1 lemon

Directions

• Whisk buttermilk, lemon juice, zest, and honey in a large bowl. Pour into the bowl of an ice cream maker and follow manufacturers instructions to freeze. When sherbet is frozen, pour into a large bowl, cover and place back in the freezer.
• Place rhubarb, honey and lemon juice in a medium saucepan over medium heat. Cook for about 5 minutes, stirring frequently, until rhubarb softens, but doesnt lose its shape. Remove from heat. Serve stewed rhubarb over sherbet.

Nutrition