Rating: 3.07 stars
29 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 3

Serve this creamy sorbet with our Angel Food Swirl Cake.

Martha Stewart Living, February 2000

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Recipe Summary

Yield:
Makes 1 1/2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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Reviews (1)

29 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 3
Rating: Unrated
07/17/2010
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