Instructions: In a bowl combine well the buttermilk, the corn syrup, the lemon juice, the sugar, the zest, and the food coloring and freeze the mixture in an ice-cream freezer according to the manufacturers instructions. Pack the sherbet into an airtight container and freeze it until it is firm. Serve scoops of the sherbet garnished with the strips of zest.

Makes about 1 1/2 quarts.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.