Photo: Jennifer Causey; Styling: Ginny Branch
Hands-on Time:
10 Mins
Time:
2 Hours 10 Mins
Yield:
Serves 8 (serving size: about 1/2 cup)

Hands-on: 10 min. Total: 2 hr. 10 min.

OK, so lemon verbena isn't a fruit--but it does add fruity flavor to this lovely dessert. Its floral aroma and taste soften the tang of the buttermilk.

How to Make It

Step 1

Combine first 3 ingredients in a saucepan, stirring until sugar dissolves. Bring to a boil; boil 2 minutes. Remove from heat; let stand 30 minutes. Pour syrup through a fine sieve into a bowl; discard solids. Stir in buttermilk, rind, and salt; chill 1 hour.

Step 2

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sherbet into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with lemon rind strips, if desired.

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Ratings & Reviews

Terrific

CNewling
June 04, 2015
Just used regular lowfat buttermilk since that's what available here. This is so delicious and so easy. Lovely texture and flavor.

CNewling's Review

EllenDeller
September 10, 2014
I made this sherbet along with three other flavors of homemade icecream for the ice cream social party I put on for neighbors on my block, and this flavor was the runaway favorite. Very refreshing. Just the right amount of tartness. Would make a good palate cleanser between courses of a fancy dinner.