Almond-Buttermilk Sorbet

Time: About 15 minutes, plus 1 hour and 45 minutes chilling and freezing

1/3 cup freshly squeezed lemon juice
1 1/4 cups sugar
1/4 cup light corn syrup
1/2 cup whole (unblanched) almonds
2 cups buttermilk, shaken to blend
1/2 teaspoon almond extract.

1. Combine lemon juice, 1 cup sugar and corn syrup in small saucepan. Place over medium-low heat and simmer until sugar is dissolved. Cool to room temperature.

2. Place almonds in small, dry skillet over medium heat. Shake until nuts are fragrant and evenly toasted, about 2 minutes. Transfer to a plate to cool.

3. Mix almonds and remaining 1/4 cup sugar in food processor or blender. Process to a powder, and set aside.

4. Stir cooled lemon syrup, buttermilk and almond extract in bowl. Refrigerate well. Transfer to ice cream maker and freeze according to manufacturer’s instructions. Serve in small bowls, with almond and sugar topping.

Yield: 12 servings (about 1 quart).