| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Ice cream | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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