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
How to Make It
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.
I used aquavit (homemade) instead of vodka and it was incredible. The spices in the aquavit (fennel, caraway, clove, citrus rinds) really complimented the grapefruit. Easy to make. Give infused vodka a try!
The execution of this sherbet is flawless. It comes out creamy and silky and has a gorgeous color and texture. If you're a fan of buttermilk, the flavor is fantastic. If you don't like buttermilk, the sour aftertaste will negate the wonderful grapefruit you taste first. Serving it with the candied grapefruit rind helps a bit, but the buttermilk tang is very strong.
This recipe was like nothing I had ever tasted before. Tart, but nicely balanced with the sugar. I used Low-Fat buttermilk because I could not find whole buttermilk. The buttermilk lended nicely to the tang. We had really juicy Texas Red Grapefruits and 1 was enough for the entire recipe. Will make again, but it was a little work.
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