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This delicately flavored sherbet, made with just four ingredients, gives any meal an exotic finish.

Martha Stewart Living, April 2003

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Yield:
Makes 2 1/2 cups
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Ingredients

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Directions

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  • In a small saucepan over medium heat, dissolve sugar in 1/4 cup buttermilk. Pour into a bowl with remaining 2 cups buttermilk. Stir in corn syrup and rose water.

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  • Freeze in ice-cream maker according to manufacturer's instructions. Transfer to a loaf pan; cover with plastic wrap, and freeze at least 1 hour and up to 1 week.

  • To serve, scoop sherbet into bowls; garnish with a few drops of rose water, chopped pistachios, and flower petals.

Cook's Notes

Store-bought lemon or coconut sorbet would be equally light and refreshing.

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