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Rose-Water Sherbet
Recipe Summary
Yield: Makes 2 1/2 cups
Ingredients
Ingredient Checklist
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)
Cook's Notes
Store-bought lemon or coconut sorbet would be equally light and refreshing.
Gallery
Rose-Water Sherbet
Recipe Summary
Yield: Makes 2 1/2 cups
Gallery
Rose-Water Sherbet
Rose-Water Sherbet
Rose-Water Sherbet
Recipe Summary
Yield: Makes 2 1/2 cups
Recipe Summary
Yield: Makes 2 1/2 cups
Yield: Makes 2 1/2 cups
Makes 2 1/2 cups
Ingredients
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)
Directions
In a small saucepan over medium heat, dissolve sugar in 1/4 cup buttermilk. Pour into a bowl with remaining 2 cups buttermilk. Stir in corn syrup and rose water.
Freeze in ice-cream maker according to manufacturer’s instructions. Transfer to a loaf pan; cover with plastic wrap, and freeze at least 1 hour and up to 1 week.
To serve, scoop sherbet into bowls; garnish with a few drops of rose water, chopped pistachios, and flower petals.
Cook's Notes
Store-bought lemon or coconut sorbet would be equally light and refreshing.
Cook’s Notes
Store-bought lemon or coconut sorbet would be equally light and refreshing.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Rose-Water Sherbet
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Rose-Water Sherbet
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
