My in-laws have a home in palm dessert. We are super lucky and get to go out and enjoy the sun and pool often. This time of year the citrus trees in their community are bulging with fruit. I asked my mother in law if it was ok to pick some fruit. She said yes, they actually encourage people to pick the food for the local food bank. That is awesome I said. I wrangled up the kids, got bags and we took off in the golf cart. We stopped at the first tangerine tree and started to load up bags. At the same time a man in a red security golf cart approached and told us it was prohibited to pick the fruit. What?!? My four year old Carter thought this security guard was the police and got scared he was going to take me away. Ever since this day Carter continually asks me if the man in the red cart is going to tell me I am naughty. LOL. I could not believe we did not get to the grapefruit trees. I ate my weight in grapefruits when pregnant with Campbell so, I have not had many in the past 18 months. I did not want the kids to see me a s a rule breaker but, as soon as dusk hit I sent Brad out to get me some grapefruits. I think he flashed back to how many I ate while I was pregnant and came back with two enormous bags of red grapefruits. Wow! I immediately began to juice and made two pitchers of greyhounds for cocktail hour. They were divine. The remainder of the hot grapefruits came home with us. I have to have dessert every night but, I am trying to have some lighter desserts peppered in to offset things like snickerdoodle cupcakes. This sherbet is light, tangy and tart. If you like tart frozen yogurt this would be up your alley. If you are not a fan of tart pass. This has less then 150 calories a serving and a small scoop does satisfy. After I had this churning I got curious what the difference between sherbet and sorbet was. I would have classified this as a sorbet but, I discovered with a quick google that sherbet has dairy whereas sorbet does not. The vodak helps to not allow the sherbet to freeze solid. It does not add taste but, provides a creamy scoopable texture.
grapefruit buttermilk sherbet
source: cooking light
- 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
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.