| 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
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”