The fresh, delicate flavor and floral aroma of elderflower lends itself to this refreshing sherbet. Eat the sherbet alone, or top sweetened berries with a small scoop.
Source: Martha Stewart Living, July 2008
- 1 cup sugar
- 1/2 cup water
- 2 cups buttermilk
- 3/4 cup milk
- 1/4 cup elderflower cordial
- Prepare an ice-water bath. Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Cook until syrupy, about 2 minutes.
- Mix buttermilk, milk, and cordial in a medium bowl, and whisk in sugar syrup. Place bowl in ice-water bath. Let cool completely.
- Freeze mixture in an ice cream maker according to manufacturers' directions. Transfer to a large container, and freeze until firm, about 1 hour.
Sherbet can be frozen for up to 5 days.
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