Buttermilk Lime Sherbet
|Buttermilk||4 Cup (64 tbs)|
|Sugar||1 Cup (16 tbs)|
|Light corn syrup||1 1⁄2 Cup (24 tbs)|
|Grated lime rind||1 1⁄2 Teaspoon|
|Grated lemon rind||1 1⁄2 Teaspoon|
|Lime juice||1⁄2 Cup (8 tbs)|
1. Combine buttermilk and sugar in a large bowl; stir until sugar is completely dissolved. Blend in corn syrup, lime and lemon rinds and lime juice.
2. Pour into 2 dry ice-cube trays; freeze until firm around edges. Spoon into large bowl; beat until smooth; return to ice cube trays; freeze until firm.