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Weather: warm and bright, enjoying having some windows open and a nice breeze
What I’m listening to: Where We Gonna Go From Here, Mat Kearney
Oh my word is this a yummy frozen treat. It’s reminiscent of an orange creamsicle – freshly-squeezed orange juice meets creamy buttermilk and vanilla bean. This sorbet has the remarkable ability to remind me of childhood while simultaneously making me feel all grown up and sophisticated.
I first bookmarked this recipe because I was intrigued by the idea of using buttermilk in a sorbet. Let me just tell you, it’s amazing. It brings a nice creaminess without being heavy and a wonderful tanginess. It’s a simply delightful and healthy (versus heavy cream) addition and I’m already hatching up more buttermilk sorbet flavors as I type this.
Adapted from The Endless Meal
Ingredients
- 1c water
- 1c sugar
- 2 large navel oranges, juiced
- 2T freshly grated orange zest
- 1/2t vanilla bean paste or vanilla extract
- 2-1/2c buttermilk
Instructions
- Combine the water, sugar, orange juice, orange zest, and vanilla bean paste in a small saucepan. Cook over low heat until the mixture comes to a boil and sugar has dissolved.
- Let boil for 1 minute, then remove from heat and let cool completely.
- Add the buttermilk and stir to combine. Place mixture in the refrigerator, covered, for several hours or overnight to chill through.
- Churn in an ice-cream maker according to manufacturer’s instructions. Store covered in freezer.
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