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Epicurious

Rose Water Sherbet

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

  1. 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.

The cookbook cover with a blue background and fine typeface.
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. Buy the full book from Amazon.
TagsFrozen DessertDessertIce CreamRose WaterButtermilkDairySnackNut FreeVegetarianGluten FreeMake AheadIce Cream MachineCookbooks
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