Categories: Ice cream 
      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