Clotilde DuSoulier at Chocolate and Zucchini entitles her post, and very refreshing and delicious recipe “Lemon Kefir Ice Cream” I hope she will forgive me for dropping the Ice Cream part. Not so much for accuracy (who cares really), but because I have been neglecting my frozen yogurt recipes section and kefir is close enough. 🙂
This is a very simple, low fat recipe that, as Clotilde points out, has numerous delicious substitution possibilities. For example, any citrus fruit in place of lemons. She uses Meyer Lemon, The Queen of the Lemon Family. I know this to be a fact, as the tree in my backyard reminds me copiously twice a year. You can use other fermented milks, buttermilk, or yogurt instead of kefir is you wish. Any sweetener you would like can take the place of agave syrup: Honey, maple syrup, rice syrup, or mix of all the above, etc.. And finally a splash of Limoncello or other alcoholic flavoring of your choice would not be out of order.
Meyer Lemons, Kefir / 1 pint
Mix Prep Time: 20 min
Freeze Time: 20 min
Total Time: 40 min