this came out great! i didn't have the right strainer so i left the pulp and rind in and it added to the tang which we enjoyed. next time i might try adding my homemade Limoncello.
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)
Total:
Recipe from
More From Cooking Light
Recipe Time
Total:
2 Hours
Nutritional Information
Amount per serving
- Calories: 157
- Fat: 2g
- Saturated fat: 1.3g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.1g
- Protein: 2.2g
- Carbohydrate: 31.4g
- Fiber: 0.2g
- Cholesterol: 9mg
- Iron: 0.1mg
- Sodium: 73mg
- Calcium: 5mg
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.
Grapefruit-Buttermilk Sherbet Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Dairy
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium
- COOKING METHOD: Ice-Cream Maker
- PUBLICATION: Cooking Light
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