Grapefruit-Buttermilk Sherbet

 This is one of those very rare occasions when we actually ate it before I could photograph it.  (It was that good.)  So instead you are getting a bunch of pirated pics off the internet that aptly represent it.  Let's be honest, did you really think my camera and skills had improved that much?  Sadly, no. 

 Lucky for us there are so many good pics of grapefruit sherbet out there!  It was tangy-sweet with that energizing bite only grapefruit can give.  Like yogurt but way better.  If we have to say goodbye to summer, at least we can enjoy fall's bounty, and with recipes like this, look forward to the sunshiney citrus of winter!

 

 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