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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.

Martha Stewart Living, July 2008

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Servings:
8
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Ingredients

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Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

Sherbet can be frozen for up to 5 days.

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