Citrus Sherbet

• 1 cup sugar (or sugar substitute equivalent to 1 cup sugar)
• 1 (1/4 ounce) package unflavored gelatin
• 4 cups orange juice
• 1 cup buttermilk
• 1 teaspoon finely shredded lime peel or 1 teaspoon lemon peel
• 1/4 cup lime juice or 1/4 cup lemon juice
• orange food coloring (optional) or yellow food coloring (optional)

1. 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.
2. 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. If desired, ripen see tip, page ?.).

sugar, unflavored gelatin, orange juice, buttermilk, lime peel, lime juice, orange food coloring

Taken from www.food.com/recipe/citrus-sherbet-231322 (may not work)