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)
Preparation
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.
