Passion Fruit Sherbet

1. 1

   In a saucepan, combine the sugar with 1/4 cup of water and bring to a boil.

2. 2

   Remove from the heat and allow let cool.

3. 3

   Whisk in the buttermilk and passion fruit puree.

4. 4

   Refrigerate until thoroughly chilled, about 3 hours.

5. 5

   Process in an ice cream maker, according to the manufacturer's instructions.

6. 6

   Place in a plastic container and freeze until firm, about 2 hours or overnight.

7. 7

   To serve, scoop the sherbet into tall, frosted martini glasses and garnish with mango slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.