1 c. sugar 1 c. water 2 c. buttermilk 1 T. light corn syrup Juice of 1 lemon Zest of ¼ lemon (1/2 t.)
Bring sugar and water to a boil stirring until sugar is dissolved, cool. Add all other ingredients and chill until very cold. Churn in electric churn according to manufacturers instructions.
Pack sorbet in freezer container and freeze over night to ripen. Serve with fresh berries.