Simple but fabulous; this comes from Martha Stewart, who, whatever you think of her, does have great recipes.
BUTTERMILK SORBET
makes 1 1/2 quarts
1 3/4 cups sugar
2 cups buttermilk
1 1/2 teaspoons pure vanilla extract
1. Combine sugar and 2 cups water in a medium saucepan. Stir over medium heat until sugar dissolves completely, about 10 minutes. Increase heat, and bring just to a boil. Let cool.
2. In a large bowl, combine sugar syrup with buttermilk and vanilla. Transfer the mixture to an ice-cream maker, and follow manufacturer’s instructions to freeze. When freezing is complete, transfer sorbet to an airtight container, and place in freezer for at least 1 hour. Sorbet will keep, frozen, for up to 2 weeks.
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