1-1/2 c. sugar
1/2 c. lemon juice
2 Tbsp. lemon zest
4 c. buttermilk
Stir sugar, lemon juice and zest in a medium bowl. Add buttermilk; stir until sugar dissolves. Chill until cold, about 4 hours. Freeze according to ice cream maker directions. Serve with blackberry sauce and Lemon Butter Cookies.
Blackberry Sauce
1 lb. frozen blackberries
5 Tbsp sugar
Combine and put into refrigerator overnight.
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