DESSERT

LEMON BUTTERMILK SHERBET

• 4 cups buttermilk

In a bowl, beat the buttermilk, corn syrup, lemon juice and zest, in that order. Add sugar to taste. Freeze mixture in an ice cream freezer according to manufacturer's directions. Pack sherbet into an air-tight container and freeze until firm. (If you do not have an ice cream freezer, divide mixture into 2 freezer trays or loaf pans and freeze until mushy. Pour into a large bowl and beat well. Repack into a container and freeze until firm.) Makes about 1 ½ quarts (6 cups).

Per ½-cup serving: 198 calories (7 percent from fat), 1.6 g fat (1 g saturated, 0.5 g monounsaturated), 6.5 mg cholesterol, 3.4 g protein, 45.6 g carbohydrates, 0.5 g fiber, 134.1 mg sodium.

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