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| RECIPE FOR BUTTERMILK SHERBET |
Title: Buttermilk Sherbet
Serves: 1
Ingredients:
| 4.00 | c | Buttermilk | | 1.50 | c | Corn syrup | | 0.50 | c | Lemon juice | | 0.50 | 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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