Lemon-Buttermilk Sorbet

• 1/2 cup sugar
• 2 cups low-fat buttermilk
• 1 inch-long piece vanilla bean, scraped
• Juice and zest of 1 lemon

1. In a small saucepan, combine sugar with 1/2 cup water.
2. Bring to a boil, then remove from heat and let syrup cool.
3. Chill in refrigerator.
4. In a large bowl, whisk together the buttermilk, syrup, vanilla bean and scraping, lemon juice and zest.
5. Taste and adjust sweetness or acid.
6. Pour into an ice cream maker and follow manufacturer's instructions.

sugar, lowfat buttermilk, vanilla bean, lemon

Taken from cooking.nytimes.com/recipes/6919 (may not work)