|Plain gelatin||1 Teaspoon|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Nonfat milk||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Tablespoon|
|Lemon||1 , rind grated|
|Liquid artificial sweetener||To Taste|
Add a few drops of cold water and two tablespoons boiling water to the gelatin; stir — over heat, if necessary — until gelatin is entirely dissolved.
Combine buttermilk, nonfat milk, vanilla, softened gelatin, lemon rind, and a few drops of sweetener.
Pour the mixture into a shallow pan (about 2 inches deep) and place in the freezer.
Whip it occasionally with a wire whip so that it becomes mushy (this also adds air and makes it fluffier).
Make sure the sherbet is sweetened enough, because you cannot add any more sweetener once it is frozen.
Freeze it until it is just hard enough to form balls with an ice cream scoop.
Serve in chilled sherbet dishes.
Fresh berries or chopped fruit may be sprinkled on the sherbet if desired.