Blood Orange Sherbet

In medium saucepan, combine sugar and gelatin. Stir in 2 cups of the orange juice. Cook and stir until sugar and gelatin are dissolved. Remove from heat. Stir in remaining orange juice, buttermilk, and vanilla.

Pour mixture into freezer canister of 4 quart ice cream freezer. Freeze according to manufacturer's directions. If desired, ripen about 4 hours.