Lemon Buttermilk Sherbet
|Honey||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Lime juice||2 Tablespoon|
|Finely grated lemon peel||1 Teaspoon|
|Finely grated lime peel||1 Teaspoon|
Put all ingredients into an electric blender, cover, and blend at medium speed until smooth.
Pour mixture into a 9-inch-square baking pan, cover and freeze 1 to 2 hours, until mixture is frozen around the edge of the pan.
With a fork, beat mixture until smooth.
Cover and freeze several hours, until firm.
Remove from freezer 10 to 15 minutes before serving to soften slightly.