Recipe courtesy of Food Network Kitchen
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Buttermilk Sherbet
Total:
5 hr
Active:
5 hr
Level:
Easy
Total:
5 hr
Active:
5 hr
Level:
Easy

Directions

Whisk 1 quart buttermilk, 1 cup sugar, 1/2 cup sour cream and the zest and juice of 1 lemon in a bowl until the sugar dissolves. Refrigerate at least 2 hours. Churn in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 3 hours.

Photograph by Anna Williams

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