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• Simmer the sugar and water in a small pot until the sugar is dissolved.

• Let the mixture cool, then combine the syrup with the buttermilk.

• Place in an ice cream machine and churn until frozen.

• Freeze the sherbet for 20 minutes.

4 oz. sugar
4 oz. water
5 oz. buttermilk

This article appears in Jun 1-30, 2010.

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