When life gives us lemons, we make this refreshingly light dessert. In California, we're lucky to have an abundant supply of sweet-tart Meyer lemons almost year-round. This recipe was adapted from Bon Appetit’s Lemon-Buttermilk Sorbet, June 2001. We replaced the buttermilk with an equal amount of Green Valley Creamery Lactose-Free plain kefir for a bright, light treat. It can be made 3 days ahead. Keep frozen.Submitted by Nancy Lorenz
1 ¼ cup sugar
½ cup fresh Meyer lemon juice
4 cups Green Valley Creamery Lactose-Free Plain Kefir
Heat the lemon juice and sugar in a saucepan just until the sugar dissolves. Add kefir; stir. Chill in the refrigerator until very cold, at least 4 hours. Pour into an ice cream maker and process according to manufacturer’s instructions (we processed for 20 min.).
The Bice family's Meyer lemon tree, in its full glory!
Adapted from Bon Appetit Lemon Buttermilk Sorbet, June 2001