Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Deborah Madison
Recipe by Cooking Light January 2011

Gallery

Credit: Anna Williams; Styling: Pam Morris

Recipe Summary test

total:
2 hrs
Yield:
8 servings (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

157 calories; fat 2g; saturated fat 1.3g; mono fat 0.6g; poly fat 0.1g; protein 2.2g; carbohydrates 31.4g; fiber 0.2g; cholesterol 9mg; iron 0.1mg; sodium 73mg; calcium 5mg.
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