Grapefruit-Buttermilk Sherbet

Photo: Anna Williams; Styling: Pam Morris
Vodka keeps the sherbet from freezing rock hard, but it's optional. For a delicious garnish, boil julienne strips of grapefruit rind in simple syrup for 30 minutes; drain and toss in sugar.

Yield:

8 servings (serving size: about 2/3 cup)

Recipe from

Recipe Time

Total: 2 Hours

Nutritional Information

Calories 157
Fat 2 g
Satfat 1.3 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 2.2 g
Carbohydrate 31.4 g
Fiber 0.2 g
Cholesterol 9 mg
Iron 0.1 mg
Sodium 73 mg
Calcium 5 mg

Ingredients

1 cup water
2 tablespoons finely chopped red grapefruit rind
1 cup sugar
1 cup fresh red grapefruit juice
2 cups whole buttermilk
2 tablespoons vodka

Preparation

1. Bring 1 cup water to a boil in a small saucepan. Add rind to pan; reduce heat, and simmer for 2 minutes. Drain, reserving rind. Combine rind, sugar, and juice in pan; bring to a boil, stirring constantly until sugar dissolves. Reduce heat, and simmer 20 minutes. Remove from heat; pour into a bowl. Chill for 1 hour. Strain juice mixture, and discard solids. Combine the juice mixture, buttermilk, and vodka in the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

Note:

Deborah Madison,

January 2011