1 2/3 cups kefir (or buttermilk)
Zest from a large organic lemon
1/4 cup lemon juice, freshly squeezed
1/3 cup plus 2 tablespoons sweetener of your choice — maple syrup, rice syrup, honey, or a mix of honey and sugar
2 tablespoons limoncello
Whisk together all ingredients in a mixing bowl until blended. Cover, refrigerate for an hour until well chilled.
Pour ingredients in the bowl of ice cream maker and churn according to the manufacturer’s instructions. When finished, pack into container and freeze for at least an hour.
Serve with thin butter cookies or handful of raspberries.
SOURCE: Adapted from chocolateandzucchini.com