Reviews (1)
Add Rating & Review
4 Ratings
5 star values:
3
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: Unrated
06/14/2008
This sorbet is such a refreshingly delicious summer treat. I cut the sugar down to 3/4 cup and omit the corn syrup. The flavor is nice and lemony and goes good with sauteed strawberries in place of rhubarb.
Back to Buttermilk Sorbet for Rhubarb Float
All Reviews for Buttermilk Sorbet for Rhubarb Float
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Buttermilk Sorbet for Rhubarb Float
Recipe Summary
Yield: Makes about 1 quart
Ingredients
Ingredient Checklist
1 cup sugar
1 1/2 cups low-fat buttermilk
1/2 cup heavy cream
1 tablespoon corn syrup
Pinch of coarse salt
1 vanilla bean, split, seeds scraped and reserved
Gallery
Buttermilk Sorbet for Rhubarb Float
Recipe Summary
Yield: Makes about 1 quart
Gallery
Buttermilk Sorbet for Rhubarb Float
Buttermilk Sorbet for Rhubarb Float
Buttermilk Sorbet for Rhubarb Float
Recipe Summary
Yield: Makes about 1 quart
Recipe Summary
Yield: Makes about 1 quart
Yield: Makes about 1 quart
Makes about 1 quart
Ingredients
Ingredients
- 1 cup sugar
- 1 1/2 cups low-fat buttermilk
- 1/2 cup heavy cream
- 1 tablespoon corn syrup
- Pinch of coarse salt
- 1 vanilla bean, split, seeds scraped and reserved
Directions
Prepare an ice-water bath; set aside. Stir together sugar and 1 cup water in a medium saucepan. Bring to a boil, stirring until sugar has dissolved. Remove from heat. Pour into a metal bowl set over ice-water bath. Let cool completely, stirring occasionally.
Whisk in buttermilk, cream, corn syrup, salt, and vanilla seeds (reserve vanilla bean for another use). Freeze in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container; freeze at least 1 hour (up to 3 days) before serving.
Reviews (1)
Add Rating & Review
4 Ratings
5 star values:
3
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: Unrated
06/14/2008
This sorbet is such a refreshingly delicious summer treat. I cut the sugar down to 3/4 cup and omit the corn syrup. The flavor is nice and lemony and goes good with sauteed strawberries in place of rhubarb.
Reviews (1)
Add Rating & Review
4 Ratings
5 star values:
3
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
4 Ratings
5 star values:
3
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
4 Ratings
5 star values:
3
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
4 Ratings
5 star values:
3
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 3
- 4 star values:
- 1
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
06/14/2008
This sorbet is such a refreshingly delicious summer treat. I cut the sugar down to 3/4 cup and omit the corn syrup. The flavor is nice and lemony and goes good with sauteed strawberries in place of rhubarb.
Martha Stewart Member
Rating: Unrated
06/14/2008
This sorbet is such a refreshingly delicious summer treat. I cut the sugar down to 3/4 cup and omit the corn syrup. The flavor is nice and lemony and goes good with sauteed strawberries in place of rhubarb.
Rating: Unrated
All Reviews for Buttermilk Sorbet for Rhubarb Float
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Buttermilk Sorbet for Rhubarb Float
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
