Buttermilk sorbet with bay leaf & lemon

Buttermilk sorbet with bay leaf & lemon

By
From
New Feast
Makes
800ml
Photographer
Alan Benson

Since creating this recipe as a way to use the buttermilk that is produced when making butter, we’ve become addicted to its light tang and subtle sweetness. The bay leaves, coriander and lemon juice add a wonderful citrus-herbal quality and it makes a brilliantly refreshing end to a rich meal. Don’t feel obliged to use home-made buttermilk; it’s just as delicious with the cultured kind that you can buy from supermarkets.

Ingredients

Quantity Ingredient
250ml water
210g caster sugar
35g liquid glucose
strips of peel from 1/2 a lemon
1/2 teaspoon coriander seeds, lightly crushed
2 large bay leaves
400ml buttermilk
150g greek-style yoghurt
60ml lemon juice

Method

  1. Combine the water, sugar and liquid glucose in a saucepan and heat gently, swirling the pan from time to time, until the sugar dissolves. Add the lemon peel, coriander seeds and bay leaves, increase the heat and bring to a gentle boil. Simmer for 3 minutes, then remove from the heat and leave to cool. Transfer to the fridge until chilled.
  2. Whisk together the buttermilk and yoghurt then chill.
  3. Stir the lemon juice into the cold syrup, then strain this into the chilled buttermilk mixture. Tip into an ice-cream machine and churn according to the manufacturer’s instructions. Transfer to a plastic container and freeze for at least 2 hours before serving.
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