Grapefruit and buttermilk sherbet

1. Bring water to a boil in a small saucepan

2. Add rind to pan and simmer for 2 minutes

3. Drain the water out reserving the rind

4. Combine the rind, Splenda, and grapefruit juice in the pan and bring to a boil, stirring constantly until Splenda dissolves

5. Reduce heat, and simmer for 20 minutes

6. Remove from heat and pout into a bowl

7. Chill for one hour in the refrigerator

8. Strain the mixture into a stainless steel bowl, discarding solids

9. Add the buttermilk and vodka and mix together

10. Cover bowl with cling wrap so that the cling wrap touches the top of the liquid to reduce crystallization

11. Freeze overnight or until solid

12. Serve with grapefruit wedges