3 cups strained fresh ruby-red grapefruit juice, divided
1/2 cup sugar
1/4 cup grated peeled fresh ginger with juices
1 tablespoon grated grapefruit peel (from 1 grapefruit)
2 tbsp. light corn syrup
1 cup goat milk buttermilk (Add 1 tbsp. vinegar to measuring cup, fill up to 1 cup mark with goat milk. Stir and let sit for 15 minutes at room temperature)
1/2 cup heavy whipping cream
Stir 1 cup grapefruit juice, sugar and ginger with juices in a heavy medium saucepan over medium-high heat until sugar dissolves. Bring to boil; remove from heat. Cool in the fridge overnight or at least four hours.
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. Stir in grapefruit peel. 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.
Recipe adapted from bonappetit.com