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Lemon Kefir Sherbet

Redwood.Hill.Farm's picture
Ingredients
  Sugar 1 1⁄4 Cup (20 tbs)
  Lemon 1⁄2 Cup (8 tbs)
  Redwood hill farm plain kefir 4 Cup (64 tbs)
Directions

Heat the lemon juice and sugar in a saucepan just until the sugar dissolves. Add kefir, stir. Chill in the refrigerator until very cold, about 4 hours. Pour into an ice cream maker and process according to manufacturer’s instructions (we processed for 20 minutes).

To learn more about Redwood Hill Farm products visit www.redwoodhill.com!

Recipe Summary

Cuisine: 
American
Course: 
Snack
Taste: 
Sweet Sour
Story
We’re lucky to have an abundant supply of beautiful Meyer lemons year-round at Redwood Hill Farm in Sebastopol, CA. This recipe was adapted from Bon Appetit’s Lemon-Buttermilk Sorbet. We replaced the buttermilk with an equal amount of Redwood Hill Farm Plain Goat Milk Kefir for a bright refreshing treat. It can be made 3 days ahead. Keep frozen.

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Average: 3.7 (2 votes)

2 Comments

Redwood Hill Farm & Creamery's picture
Our Meyer lemon tree never seems to stop producing, so the recipe is a regular favorite around here. Thanks for posting!
Samina.Tapia's picture
Isn't it just delicious?!