Ingredients
3
cups strained fresh ruby-red grapefruit juice, divided
1/4
cup grated peeled fresh ginger with juices
1
tbsp grated grapefruit peel
Directions
1.
Stir 1 cup grapefruit juice, sugar, ginger with juices, and grapefruit peel in heavy medium saucepan over medium-high heat until sugar dissolves. Bring to boil; remove from heat. Cool 30 minutes.
2.
Whisk corn syrup, then buttermilk into ginger mixture. Stir in remaining 2 cups juice. Strain mixture into large bowl, pressing on solids to extract juices. Process in ice cream maker according to manufacturer\'s instructions. When sherbet is softly set, gradually pour in cream. Process 5 minutes longer to blend well. Transfer sherbet to container; cover and freeze.
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