Title: Buttermilk sherbet
 Categories: Desserts
      Yield: 1 servings
 
      4 c  Buttermilk
  1 1/2 c  Corn syrup
    1/2 c  Lemon juice
    1/2 c  Sugar
           Zest of 4 lemons, grated
           Zest strips for garnish
 
  In a bowl, combine well the buttermilk, corn syrup, lemon juice,
  sugar, and zest.  Freeze mixture in an ice-cream freezer, according
  to directions. Pack sherbet into an air-tight container and freeze it
  until firm. Serve scoops of the sherbet garnished with strips of
  zest. Makes about 1 1/2 quarts. a 1968 Gourmet Mag. favorite