Buttermilk Sherbet
Ingredients| 4 cup buttermilk |
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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
Servings: 1
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