Buttermilk and lemon come together surprisingly well in this dessert.more
Adapted from theflavorofvanilla.blogspot.com
cup light corn syrup
cup fresh squeezed lemon juice
Zest of 2 lemons
Combine all of the ingredients together and stir for 5 minutes. This is just to make sure that the sugar more or less dissolves in the buttermilk - you don't want granules in the finished product. Add to ice cream maker and operate as per directions. The sherbet never fully solidifies like an ice cream, but once it begins to get chunky, move it to a storage container and place in the freezer. Freeze at least 12 hours before enjoying.