Grapefruit-Buttermilk Sherbet (print recipe)1 cup water
2 T finely chopped red grapefruit rind
1 cup sugar
1 cup fresh red grapefruit juice
2 cups whole buttermilk
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.
2. Strain juice mixture (it will be like honey consistency), and discard solids. Combine the juice mixture and buttermilk in the freezer bowl of an ice-cream maker; freeze according to manufacturer's instructions. Then freeze in freezer for about 8 hours. Makes about 1 1/2 pints
For an optional garnish, boil julienne strips of grapefruit rind in simple syrup for 30 minutes; drain and toss in sugar.
Recipe adapted from Cooking Light, Jan/Feb 2011