Recipe information
Yield
Makes 2 1/2 cups
Ingredients
1/4 cup sugar
2 1/4 cups buttermilk
1/2 cup corn syrup
1 teaspoon rose water, plus more for garnish
Roasted pistachios, coarsely chopped
Edible geranium petals (optional)
Preparation
Step 1
In a small saucepan over medium heat, dissolve the sugar in 1/4 cup buttermilk. Pour into a bowl with the remaining 2 cups buttermilk. Stir in the corn syrup and rose water.
Step 2
Freeze in an ice-cream maker according to the manufacturer’s instructions. Transfer to a loaf pan; cover with plastic wrap, and freeze at least 1 hour and up to 1 week.
Step 3
To serve, scoop the sherbet into bowls; garnish with a few drops of rose water, chopped pistachios, and flower petals.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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