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Grapefruit-Buttermilk Sherbet

Photo: Anna Williams; Styling: Pam Morris
Total time 2 hrs
Yield 8 servings (serving size: about 2/3 cup)
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.


  • 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

Nutrition 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

How to Make It

  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.