Last updated 6/12/2012 12:41:24 AM. Recipe ID 150. Report a problem with this recipe.
Title: Buttermilk sherbet
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
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