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