Lemon Kefir Sherbet


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


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.

*Recipe and image courtesy of Redwood Hill Farm.*