Guest guest Posted May 7, 2001 Report Share Posted May 7, 2001 VEGETARIAN, LOW-FAT TANGY LEMON SORBET 2 cups buttermilk 3/4 cup white corn syrup 1/4 cup honey Juice and zest of 2 lemons Fresh mint leaves Using a mixer or by hand, beat together buttermilk, corn syrup, honey, lemon juice, and zest. Cover; refrigerate at least 30 minutes. Pour mixture into an ice cream maker; follow manufacturer's directions to freeze. Scoop finished sorbet out of machine and freeze in a plastic container. Allow sorbet to soften 15 minutes (or microwave 40 seconds on Defrost setting) before serving. Garnish with fresh mint leaves. Makes 8 servings. Calories...148...Fat..1 g....Protein...2 g...Carbs..36 g.... Sodium...86 mg...Fiber...0.2 g. Quote Link to comment Share on other sites More sharing options...
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