The recipe has become archived on the NYTimes website, or I would provide you with a link. So, you will have to settle for a vague description of the recipe (and email me privately if you'd like to have the precise directions).
So, first you combine lemon juice, corn syrup, and sugar in a pan and let it cook over medium heat until the sugar dissolves and let the mixture cool to room temperature. Then, you stir in buttermilk and almond extract, transfer it to a bowl, and put it in the fridge to cool.
Meanwhile, you toast whole, un-messed with almonds in a skillet until they're fragrant (over medium heat, please). Transfer them to a plate to cool. Once they're cool, throw them in a food processor with sugar and process the whole thing until you have a fine powder.
I put the chilled buttermilk mixture into my trusty donvier that I keep in my freezer for just such occasions and let the machine do its magic.
I transferred the finished sorbet to a container and put it in the freezer to harden up a bit and waited for dinner that evening...but apparently, life has other plans and I didn't get to enjoy the frozen fruits of my labor until Weds evening. Given that the high in Sacramento that day was 101, I think it was the *perfect* ending to a hot day.
As you can see, you're supposed to sprinkle the sorbet with the powdered almond-sugar mixture (which I'm imagining would be good as cinnamon-almond toast, too?). The buttermilk gave the sorbet a nice, tangy flavor which was offset nicely by the powdered nut-sugar on top. The almond has a very delicate, subtle flavor that played nicely with the lemon, too.
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