Citrus Sherbet

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

Transfer the mixture to a 3-quart rectangular baking dish or freezer container. Cover with foil or lid for freezer container; freeze for 4 to 5 hours or until almost firm. Break the mixture into small chunks; transfer to a large chilled bowl. Beat with an electric mixer on medium speed for about 2 minutes or until smooth but not melted. Return to the baking dish or freezer container. Cover and freeze for about 4 hours more or until firm.