The original sorbet recipe is a crowd favorite from Bon Appétit featuring lemons. My mom routinely makes the sorbet as an easy, but elegant dessert. It even made a glowing appearance at my bridal shower. But today [because I now have grapefruit coming out my ears], we're zesting and juicing grapefruit, mixing it with some sugar and buttermilk, and making something absolutely wonderful. Just three ingredients mingled together in frozen citrusy, creamy perfection. This sorbet is light with undertones of grapefruit without being overpowering. It's excellent following a "heavy" main course or bookmark this recipe for the dog days of summer when nothing but a cool, refreshing dessert will do.
The only catch is you need some sort of ice cream maker [I used my KitchenAid Ice Cream Maker Attachment ]. Besides that minor detail, the recipe is incredibly simple: measure, stir, chill, churn, freeze, savor...repeat. Now go dust off those ice cream maker's and let's get churning!
Adapted from Bon Appétit
1/2 c. fresh squeezed grapefruit juice
2 tsp. grapefuit zest
1 3/4 c. sugar*
4 c. [1 quart] buttermilk
*Adapt the sugar to your taste/the sweetness of your grapefruit: increase to 2 cups or reduce the sugar amount to 1 1/2 cups
1. Combine the ingredients in a large bowl. I'd recommend using a bowl with a spout that allows for easy pouring into your ice cream maker later.
Note: Despite the pictures, you truly only need one grapefruit for both the juice and the zest. I just got a little overzealous and juiced before I zested. Don't worry - I feasted on a brown sugar broiled grapefruit after taking the photos :)
2. Once the sugar has dissolved, chill the sorbet mixture for an hour or two. This will allow the sorbet to firm up quicker in the ice cream maker.
3. Follow your the manufacturer's directions for making sorbet. The Kitchen Aide mixer attachment requires the mixer to be on before you pour the mixture in and it takes about 25-30 minutes on the stir setting.
4. Once the mixture resembles sorbet, remove from ice cream maker and freeze until firm. Try and keep your little paws away from it until it has set up completely in the freezer. Otherwise, the sorbet will melt faster than you can eat it and you'll end up with creamy grapefruit soup.
Try the basic buttermilk sorbet recipe with other types of citrus or add a few teaspoons of freshly chopped herbs like basil, thyme, or mint to elevate the grapefruit flavor.
Summer is coming, friends. I just know it. Until then I'll eat this sorbet cuddled up on the couch with a blanket. I suggest you do the same. Enjoy!