Grapefruit-Buttermilk Sherbet

5 Reviews
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Photo: Anna Williams; Styling: Pam Morris
Total Time
2 Hours
Yield
8 servings (serving size: about 2/3 cup)
By Deborah Madison
January 2011
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

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.

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Ratings & Reviews

magnamosa's Review

cam331
June 28, 2011
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.

cam331's Review

magnamosa
March 05, 2011
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!

TheMomChef's Review

kzwief
January 25, 2011
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.

SDanielson1973's Review

SDanielson1973
January 16, 2011
Very tasty and different

kzwief's Review

TheMomChef
January 09, 2011
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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