Try this simple and yummy low-fat alternative to ice cream.
Lemon Verbena Infused Buttermilk Sorbet*
2 1/2 cups low-fat buttermilk
1 1/4 cups sugar
1/4 cup corn syrup
5 fresh leaves of lemon verbena (if you can’t find any–don’t fret you can sub in any other herb you favor or take a pass on the infusion)
1/2 cup fresh lemon juice
Over low heat, dissolve sugar, corn syrup and lemon juice in a saucepan unto it is syrupy. Take off stove and drop in lemon verbena leaves. Allow to cool to room temp and then chill.
Mix together the buttermilk and sugar/lemon mix and put into an ice cream maker. (We use a simple Cuisinart ice cream maker and it’s usually done in 20 minutes.) Store in freezer.
Cheap. Simple. Delicious.
* This is an adaptation of a recipe from Patricia Well’s “The Provence Cookbook”