Buttermilk sherbet

Yield: 1 servings

Measure Ingredient
4 cups Buttermilk
1½ cup Corn syrup
½ cup Lemon juice
½ cup Sugar
\N \N Zest of 4 lemons, grated
\N \N 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 1½ quarts. a 1968 Gourmet Mag. favorite

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