1 1/8 cup sugar
3/8 cup lemon juice (about 3 oz)
1 teaspoon packed lemon zest (I recommend using a microplane grater to avoid the pith)
3 cups buttermilk
1 1/2 tablespoons Cointreau

1. Stir together the lemon juice and sugar in a bowl. I warmed mine in the microwave for about a minute to help dissolve the sugar.
2. Add the buttermilk and stir until combined.
3. Chill the mixture for a few hours (4 hours works)
4. After the mixture has chilled, stir in the Cointreau before churning in your ice cream maker.
5. Process in your ice cream maker according to manufacturer’s instructions.
6. Stir in the lemon zest before serving. I like my sorbet to be a bit firmer so I transferred in jars and froze for a few hours before serving. Makes a little over 3 cups.

Enjoy!~


Beat the heat with this refreshing, fruity treat!

Ingredients:
1 Container of yogurt
1 1/3 Cup of fresh strawberry and peach puréed
3/4 Cup of fresh, diced strawberries and peaches
1/4 - 1 teaspoon of sugar (sweeten to your own liking)

1. Combine the puréed fruit, ¼ cup sugar and lemon juice in a large bowl. Add the yogurt and stir until well combined. A whisk works very well for this. Chill for a few hours before churning in your ice cream maker.
2. Meanwhile, stir together the diced fruit and 1 teaspoon sugar and chill until ready to use.
3. Transfer the yogurt mixture to the bowl of your ice cream maker and process according to manufacturer's directions. About halfway through add the diced fruit while the machine is still on and continue to churn. I added the fruit about 15 minutes into the process and continued to churn for another 15 minutes.
4. Turn off the ice cream machine, transfer the frozen yogurt to a container and freeze for a few hours to let it firm up.

Enjoy!~

"...and bad things happen to computer nerds" - FlaminSarge (May 16, 2014 12:20 AM EST)