CITRUS SHERBET

4 Cups orange juice
1 Cup buttermilk
1 Envelope gelatin, unflavored
1 Cup sugar
1 Teaspoon lime peel
¼ Cup lime juice
1 Package green food coloring

In a medium saucepan, combine sugar and unflavored gelatin. Stir in 2 cups of the orange juice. Cook and stir until sugar and gelatin dissolve. Remove from heat. Stir in remaining 2 cups orange juice, the buttermilk, lime peel, and lime juice (mixture may appear curdled). If desired, add food coloring to tint desired color.

Transfer mixture to a 3-quart rectangular baking dish or freezer container. Cover; freeze for 4 to 5 hours or until almost firm. Break mixture into small chunks; transfer to a large chilled bowl. Beat with an electric mixer on medium speed about 2 minutes or until smooth but not melted. Return to dish or container. Cover and freeze about 4 hours more or until firm (or, transfer mixture to a 4- to 5-quart ice cream freezer; freeze according to manufacturer’s directions).

Serving size: 1 Glass (½ of sherbet)
Calories: 83
Fat: 0 g
Cholesterol: 1 mg
Carbohydrate: 20 g
Protein: 1 g
Sodium: 18 mg

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