Buttermilk Sorbet

Try this recipe with supremed oranges and you’re in for a real treat!  

1 quart Buttermilk 
1 1/2 cup Light Corn Syrup 
1/2 cup Sugar 
1/2 cup Lemon Juice (fresh squeezed) 
2 tsp. Vanilla 

Heat buttermilk, corn syrup, and sugar over light heat until sugar is dissolved. Remove from heat and add the lemon juice and vanilla. Strain the mixture through a chinois and store in the refrigerator overnight. Freeze in an ice cream machine the next day.