Serious Eats: Recipes

Orange Buttermilk Sherbet

[Photograph: Max Falkowitz]

The recipe may look like it calls for a lot of sugar, but it's worth it. This sherbet is lush, velvety and, if I say so myself, better than any I've had from a scoop shop.

Note: I don't mind it, but the orange zest in the finished product does have a slight tendency to get stuck in your teeth. If you don't want to deal with it, chill your sherbet for a couple hours and strain out the zest before churning.

About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

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