Just in time…a delicious and healthy dessert recipe just as the warm weather months are upon us. Actually, you may serve this delight as an exhilarating ending to a meal, or as a palate-cleansing intermezzo between courses of a formal meal.

This sweetly tart, refreshing sorbet, is creamy like a rich ice cream. We have chosen to use luscious buttermilk due to its immense nutritional benefits. Buttermilk is lower in fat than regular milk, but is also high in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus. Buttermilk is made by adding cultured bacteria to low-fat or fat-free milk, just like yogurt. Buttermilk’s active cultures fight bad bacteria and help stimulate the immune system. The live cultures provide its distinctive rich, creamy texture and a host of health benefits. Those with digestive problems are often advised to drink buttermilk rather than milk, as it is more quickly digested.

The lemon cleanse used in this dish as a sweetener has molasses which adds trace minerals and iron to this delightful dish. This dessert can be used as a digestive aid as the super lemon cleanse eliminates the build up of toxins in the body and enhances digestion with pre- and probiotics. Presenting the sorbet in the natural lemon shells is aesthetically bodacious and will be worthy of applause, however your real reward is sharing the gift of wellness with your loved ones!


Serves 6

You’ll need one lemon per person. Make sure the end (not the stem end) has a nice shaped “bump” and try to purchase uniform lemons). You will also need an ice cream maker for this recipe.

6 large Meyer lemons
Zest of 3 lemons (in addition to lemons above) – finely chopped (may use also for additional juice, if needed)
4 scoops of Mars/Venus Super Lemon Cleanse
1/4 cup of sparkling mineral water
1 quart buttermilk
1 teaspoon fine sea salt
½ teaspoon of ground pink peppercorn
1 teaspoon of finely minced fresh rosemary
Sprigs of mint and/or fresh berries (for garnish)


1. Cut off the top 1/3 of the Meyer lemons (not the stem end) and reserve for the “cap.” Using a grapefruit spoon, hollow out each lemon (careful not to puncture the bottom). Remove juice and flesh and put in juicer or strain to make 1/2 cup of juice. You may add additional fresh lemon juice if needed to make the half cup.

2. Level the bottom of the lemons by making shallow cut on the outer skin of the bottom of each lemon shell (careful not to cut through to the inside of the lemon). This will make them sit straight and not fall over when placed on a plate. Place lemon shells in freezer. Lemon shells may be done up to 24 hours in advance.

3. Combine the lemon juice into bowl with the lemon cleanse and whisk (using a wire whisk) until blended and lemon cleanse is dissolved. Add sparkling mineral water and whisk lightly to incorporate.
Whisk in buttermilk. Add salt, pink peppercorn, rosemary and lemon zest. Whisk until the mixture is smooth. Chill in refrigerator for several hours or overnight.

4. Freeze the mixture in an ice cream maker according to the manufacturer’s directions.

5. Spoon the lemon sorbet into frozen lemon shells, place on caps, and refreeze.

6. Before serving, garnish with a sprig of mint and fresh berries.