Baltimore Sun photo by Amy Davis
February 3, 2004
The unique pairing of flavors in this sorbet makes for a refreshing dessert.
10 cardamom pods
1 1/2 cups sugar
1 cup water, preferably spring or filtered
5 cups buttermilk
1 tablespoon finely grated lemon rind
1 1/4 cups fresh-squeezed lemon juice
2 teaspoons rose water
dash of salt
Combine cardamom and sugar with the water in a medium saucepan over medium-high heat. Bring to a boil; then lower heat slightly and boil for 5 minutes. Remove from heat and let stand until cooled to room temperature. Strain the syrup, discarding the cardamom pods.
Combine the syrup with the buttermilk, lemon rind, lemon juice, rose water and salt. Place in an ice-cream maker and freeze according to the manufacturer's directions. When the ice cream is done, transfer it to a freezer container with a tight-fitting lid. Let it rest in the freezer for 3 to 4 hours to firm up slightly before serving.--From "Passionate Vegetarian: More Than 1,000 Robust Recipes With Notes on Cooking, Eating, Loving, and Living Fearlessly" by Crescent Dragonwagon (Workman, 2002, $24.95)
Per serving: 288 calories; 7 grams protein; 2 grams fat; 1 gram saturated fat; 64 grams carbohydrate; 8 milligrams cholesterol; 240 milligrams sodium