Buttermilk Sorbet

This buttermilk sorbet is is served with our Angel Food Cake swirled with raspberries.

  • Yield: Makes 1 1/2 quarts
Buttermilk Sorbet

Source: Martha Stewart Living, February 2000


  • 1 3/4 cups sugar
  • 2 cups buttermilk
  • 1 1/2 teaspoons pure vanilla extract


  1. Combine sugar and 2 cups water in a medium saucepan. Stir over medium heat until sugar dissolves completely, about 10 minutes. Increase heat, and bring just to a boil. Let cool.

  2. In a large bowl, combine sugar syrup with buttermilk and vanilla. Transfer the mixture to an ice-cream maker, and follow manufacturer's instructions to freeze. When freezing is complete, transfer sorbet to an airtight container, and place in freezer for at least 1 hour. Sorbet will keep, frozen, for up to 2 weeks.


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