This is the recipe I recall, and it's frozen in the freezer compartment of the fridge. That site also has a version of the same recipe for ice cream freezers. I can't wait to get to the store and buy some buttermilk and lemons. I'll have to try it using Splenda.


Buttermilk Lemon Sherbet

4 cups buttermilk
1 cup sugar
2/3 cup lemon juice.
sprigs of mint
thin slices of lemon

In a bowl combine 4 cups buttermilk, 1 cup sugar, and 2/3 cup lemon juice. Transfer the mixture to a freezer tray and freeze it in the freezing compartment of the refrigerator, stirring several times to break up the icy lumps, for 6 hours. Scoop the sherbet into chilled glasses and garnish it with sprigs of mint and thin slices of lemon.
Serves 6.

Jean

* Powdered buttermilk does not have to be mixed separately. I just add the powder with my flour and the water with the my other liquids and let it mix in the batter.
Nancy Rogers

http://www.nancyskitchen.com