Title: Buttermilk Sherbet
Categories: Icecream
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

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