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Sherbet: Lemon Buttermilk Sherbet

Source of Recipe

1968 Gourmet magazine


List of Ingredients

4 cups buttermilk
1/2 cup lemon juice
zest of 4 lemons, grated
1 1/2 cups corn syrup
1/2 cup sugar


Recipe

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.