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Recipe: Lemon Kefir Sherbet

Written by Redwood Hill on . Posted in Recipes

We’re lucky to have an abundant supply of beautiful Meyer lemons at the farm. This recipe was adapted from Bon Appetit’s Lemon-Buttermilk Sherbet. We replaced the buttermilk with an equal amount of Redwood Hill Farm Goat Milk Kefir for a bright refreshing treat. It can be made 3 days ahead. Keep frozen.




Lemon Kefir Sherbet

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  • Yield: 7 cups
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Bright, refreshing classic sherbet with a twist: Redwood Hill Farm Goat MIlk Kefir!


  • 1 1/4 cups sugar
  • 1/2 cup lemon juice Use fresh, organic Meyer lemons if possible
  • 4 cups Redwood Hill Farm Goat Milk Kefir


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


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