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Buttermilk Sorbet for Rhubarb Float


Use this recipe when making our Rhubarb Float with Buttermilk Sorbet.

  • Yield: Makes about 1 quart

Source: Martha Stewart Living, March 2007


  • 1 cup sugar
  • 1 1/2 cups low-fat buttermilk
  • 1/2 cup heavy cream
  • 1 tablespoon corn syrup
  • Pinch of coarse salt
  • 1 vanilla bean, split, seeds scraped and reserved


  1. Prepare an ice-water bath; set aside. Stir together sugar and 1 cup water in a medium saucepan. Bring to a boil, stirring until sugar has dissolved. Remove from heat. Pour into a metal bowl set over ice-water bath. Let cool completely, stirring occasionally.

  2. Whisk in buttermilk, cream, corn syrup, salt, and vanilla seeds (reserve vanilla bean for another use). Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 1 hour (up to 3 days) before serving.

Reviews Add a comment

  • Brooklyn78
    14 JUN, 2008
    This sorbet is such a refreshingly delicious summer treat. I cut the sugar down to 3/4 cup and omit the corn syrup. The flavor is nice and lemony and goes good with sauteed strawberries in place of rhubarb.