Tart, Tangy, Zesty, Lemon, Lime Buttermilk Sherbet

1. 1

   Using a micro plane, zest the lemons and limes.

2. 2

   Cut off the ends of each lemon and lime , stand the fruit on end and cut the skin and pith from the fruit.

3. 3

   Using a sharp knife, pop the pulp from between each membrane into a bowl until you have about 7 ounces of lemon pulp and 3 ounces of lime pulp.

4. 4

   Add the pulp, 2 cups of buttermilk, corn syrup and about 3/4 cup sugar into a blender and blend until smooth. Check the taste and add more sugar if needed,

5. 5

   Mix in the zest.

6. 6

   Pour into an ice cream maker and process according to directions.

* Per serving · 4 servings · Values may vary.

No additional tips available.