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BUTTERMILK SHERBET

Category:    Desserts
Yield:1 servings
 
      4 c  Buttermilk                        1/2 c  Sugar
  1 1/2 c  Corn syrup                               Zest of 4 lemons, grated
    1/2 c  Lemon juice                              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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