Recipes

We're lucky to have an abundant supply of beautiful Meyer lemons year-round at the farm. This recipe was adapted from Bon Appetit's Lemon-Buttermilk Sorbet, June 2001. We replaced the buttermilk with an equal amount of Redwood Hill Farm plain kefir for a bright refreshing treat. It can be made 3 days ahead. Keep frozen.)

Yield: Makes about 7 cups.

Ingredients:

• 1 1/4 c sugar
• 1/2 c fresh lemon juice (Use organic Meyer lemons if possible)
• 4 cups Redwood Hill Farm plain kefir

Directions:

Heat the lemon juice and sugar in a saucepan just until the sugar dissolves. Add kefir; stir. Chill in the refrigerator until very cold, about 4 hours. Pour into an ice cream maker and process according to manufacturer's instructions. (we processed for 20 min.)