sometimes we forget how simple it is to make homemade ice cream and sorbet and what a special treat it really is. this buttermilk sorbet is originally from a martha recipe for a rhubarb float which we'll have to try another time - instead, i adapted the recipe and folded in ripe fresh cherries for a sweet & tart combination. did anyone see this great article from the new york times magazine back in april? it got me on a serious buttermilk kick! have a great weekend and treat yourself to something cold, rich and creamy.Buttermilk Sorbet
makes 1 quart
1 cup sugar
1 1/2 cups buttermilk
1/2 cup heavy cream
1 tbs corn syrup
1/2 tsp vanilla extract
1 cup cherries, pitted & halved (or other ripe fresh fruit!)
in a small saucepan, combine sugar with 1 cup water and bring to a boil until sugar dissolves. let cool completely. whisk together cooled simple syrup with buttermilk, cream, corn syrup and vanilla. freeze in an ice cream maker according to manufacturer's instructions. transfer to an airtight container and freeze at least 1 hour before serving.
