Title: Buttermilk Sherbet
Categories: Ice cream
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