Rose Water Sherbet

1. 1

   In a small saucepan over medium heat, dissolve the sugar in 1/4 cup buttermilk.

2. 2

   Pour into a bowl with the remaining 2 cups buttermilk.

3. 3

   Stir in the corn syrup and rose water.

4. 4

   Freeze in an ice-cream maker according to the manufacturers instructions.

5. 5

   Transfer to a loaf pan; cover with plastic wrap, and freeze at least 1 hour and up to 1 week.

6. 6

   To serve, scoop the sherbet into bowls; garnish with a few drops of rose water, chopped pistachios, and flower petals.

* Per serving · 4 servings · Values may vary.

No additional tips available.