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 Cooking Light

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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. 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.
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