Ingredients

Makes 2 1/2 cups

　　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)

　　

Step 1

In a small saucepan over medium heat, dissolve the sugar in 1/4 cup buttermilk. Pour into a bowl with the remaining 2 cups buttermilk. Stir in the corn syrup and rose water.

　　

Step 2

Freeze in an ice-cream maker according to the manufacturer’s instructions. Transfer to a loaf pan; cover with plastic wrap, and freeze at least 1 hour and up to 1 week.

　　

Step 3

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

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.