Almond-Buttermilk Sorbet

Page 283

Cuisine: French | Course Type: Desserts

(1 review)

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Recipe Review

Not sure why this is a sorbet, when buttermilk is the main ingredient. On the other hand, it did seem rather like a sorbet.

I used only 2/3cup (rather than 1cup) white sugar for the "broth", which was fine. No corn syrup, so I used Lyle's Golden Syrup. That seemed ok.

Ed, who doesn't much like lemony things, thought it was too lemony. I, who does like lemony things, thought so too. The lemon taste overwhelmed the subtler almond taste. I would reduce the lemon juice to 1/4cup (rather than 1/3cup) next time.

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