Buttermilk Lemon Sorbet

Page 117

Cuisine: North American | Course Type: Desserts

(1 review)

Tags: AJSPRY

Recipe Review

So far, this is my favorite recipe from this book. The buttermilk-lemon mix is light and tangy and not too sweet and just delicious. And -- as these types of desserts go -- relatively healthy. Incredibly simple to make.

This recipe was part of an AJ/Soupereasy ice cream day. We made three other recipes from the book on the same day.

Orange and Szechuan pepper ice cream (reviewed separately)
Orange popsicle (didn't freeze thanks to my faulty machine and so not reviewed)
Champagne-Cassis granita (also not reviewed since the champagne we used was far too assertive -- maybe it had gone bad? -- and it threw off the entire balance of the recipe. To be fair to the recipe, I would try it again with a different champagne before reviewing it.)

(2) useful  

Comments

The Ducks Guts - 23rd July 2011
Hi AJ, I would still review the Champagne - Cassis, just include a proviso. If nothing else, it would remind us all to sample the Champagne before using it, something I sometimes forget to do when cooking with wine. Some wines can be rough, even the more expensive ones, or, as you pointed out, it could have gone bad.

aj12754 - 24th July 2011
Hi Ducks,

I suppose you're right ... although am not sure it would be a "fair" review in any case ... turns out I am not much of a granita girl even with the best of recipes. I am probably always going to pick an ice cream or sorbet over a granita. But I will go ahead a post a review adding that caveat as well.

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