Sunday, May 8, 2016

Lemon Buttermilk Sherbet

Hello! I hope you celebrated your mom today. I spent time with several mothers, but not my own, unfortunately (love you, moum!). And I foster animals, so maybe I am also a mom? The point is, Happy Mother's Day. I'm sure yours is a swell lady.

Me and my mom, from when my hair was longer and I had summer freckles. 

So...last time we talked I was about to start Whole30. ...Heh. Here's the lowdown. I stopped after two weeks. I was very proud of myself for eating so responsibly. But I wasn't consuming enough calories to sustain myself. I was getting really dizzy, lethargic, and headachey. So tired all the time. So I added dairy in at first, which made things way better. And now, I'm back to normal again. I came away from it with an awareness of my poor eating habits, and I'm trying to be conscious of my sugar intake. 

My mom, on the other hand, is a total boss. She started Whole30 immediately after I told her about the concept, and stuck with it til the end. I am very proud of her. She's tough. I wish we could hang out and share this delicious and incredibly simple sherbet. It's zingy, sweet, and very refreshing. Just like my mom (congrats on being the first person I have ever described as "zingy")!

Lemon Buttermilk Sherbet
from The Perfect Scoop by David Lebovitz

1/3 c water
2/3 c sugar
zest of 1 lemon
2 cups buttermilk
1/4 freshly squeezed lemon juice

In a saucepan, mix water, sugar, and lemon zest. Heat, stirring frequently, until the sugar is dissolved. Remove from heat, then chill thoroughly in the fridge. Whisk the buttermilk into the sugar syrup, then whisk in the lemon juice. Freeze in your ice cream maker.