Elderflower Sherbet

makes 8 servings

recipe adapted from Martha Stewart Living

  • 1 cup sugar
  • 1/2 cup water
  • 2 cups buttermilk
  • 3/4 cup milk
  • 1/4 cup elderflower cordial

Prepare an ice-water bath. Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Cook until syrupy, about 2 minutes.

Mix buttermilk, milk, and cordial in a medium bowl, and whisk in sugar syrup. Place bowl in ice-water bath. Let cool completely.

Freeze mixture in an ice cream maker according to manufacturers’ directions. Transfer to a large container, and freeze until firm, about 1 hour.