recipes

since you asked so nicely....

You should probably just go ahead and make a double batch of the sherbet. You will thank me:

Lemon-Buttermilk Sherbet

David Lebovitz, The Perfect Scoop

1/3 cup water

2/3 cup sugar

1 lemon, preferably unsprayed

2 cups buttermilk

1/4 cup freshly squeezed lemon juice (2 lemons)

• In a medium, non-reactive saucepan, mix the water and sugar.
• Grate the zest of the lemon directly into the saucepan.
• Heat, stirring frequently, until the sugar is dissolved.
• Remove from the heat and let stand until the syrup reaches room temperature.
• Then chill thoroughly in the refrigerator.
• Whisk the buttermilk into the syrup, then whisk in the lemon juice.
• Freeze according to ice cream maker’s instructions.

For the Parisian Macarons, I used this recipe. They turned out delightful.