Buttermilk Sorbet

1¾ cups sugar
2 cups buttermilk
1½ tsp. pure vanilla extract

Combine sugar and 2 cups water in a medium saucepan. Stir over medium heat until sugar dissolves completely, about 10 minutes.

Increase heat, and bring just to a boil. Let cool.

In a large bowl, combine sugar syrup with buttermilk and vanilla. Transfer the mixture to an ice-cream maker, and follow manufacturer’s instructions to freeze.

When freezing is complete, transfer sorbet to an airtight container, and place in freezer for at least 1 hour. Sorbet will keep, frozen, for up to 2 weeks.

Makes 1½ quarts.