Buttermilk Sherbetice cream 4 cup buttermilk 1 1/2 cup corn syrup 1/2 cup lemon juice 1/2 cup sugar 1 zest of 4 lemons, grated 1 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 |
