Buttermilk Sherbet
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 1/2 quarts
- 1 1/2 cups light corn syrup
- 1/2 cup sugar
- 1/2 cup fresh lemon juice
- 4 cups buttermilk
- the freshly grated zest of 4 lemons plus, if desired, strips of zest, removed with a vegetable peeler and sliced thin, for garnish
- a few drops of green food coloring if desired
- Carbohydrate 30 g(10%)
- Cholesterol 2 mg(1%)
- Fat 1 g(1%)
- Fiber 0 g(0%)
- Protein 2 g(4%)
- Saturated Fat 0 g(2%)
- Sodium 121 mg(5%)
- Calories 125
Preparation In a bowl combine well the buttermilk, the corn syrup, the lemon juice, the sugar, the zest, and the food coloring and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Pack the sherbet into an airtight container and freeze it until it is firm. Serve scoops of the sherbet garnished with the strips of zest.
Preparation In a bowl combine well the buttermilk, the corn syrup, the lemon juice, the sugar, the zest, and the food coloring and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Pack the sherbet into an airtight container and freeze it until it is firm. Serve scoops of the sherbet garnished with the strips of zest.
