Buttermilk Sherbet
- 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
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
