Red Ruby Grapefruit Juice – with pulp is combined with Coconut Milk and Pure Cane Sugar. Churns to a light and creamy sherbert with a zesty, fruit flavor that is not too sweet and totally refreshing!

What is Sherbert (you might be thinking…) ?

Sherbet is not quite ice cream and not quite sorbet. It is made with fruit and water, but also has the addition of dairy—usually milk or buttermilk. This gives it a slightly creamier texture than sorbet, as well as a lighter, pastel color.

Mine is made with THREE Ingredients!
Freshly Squeezed Red Ruby Grapefruit Juice, Coconut Milk & Pure Cane Sugar.

Vegan – Coconut Milk replaces the usual dairy milk… and the taste: no strong coconut flavor (but I love toasted coconut on top for some crunch!)

My Grapefruit Sherbert is tart ~ and I’m loving it this way!
Sure, it could be a palate cleanser, but I find it totally refreshing as a light dessert after dinner.

Enjoy this special zesty sherbert!
Karen

If you like this recipe, SUBSCRIBE (here) to my weekly newsletter ~ never miss a recipe!

Glorious Grapefruit Sherbert - 3 Ingredients - Vegan!

Red Ruby Grapefruit Juice - with pulp is combined with Coconut Milk and Pure Cane Sugar. Churns to a light and creamy sherbert with a zesty, fruit flavor that is not too sweet and totally refreshing! Enjoy with my Heart Shaped Coconut Sablé Cookie.

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 servings; just over one pint

Author: Karen Sheer a zest for life

Print Recipe Pin Recipe

1x2x3x

Rate this Recipe

Ingredients

• 1/2 cup red ruby grapefruit juice freshly squeezed
• 1 1/2 tablespoon red ruby grapefruit pulp*
• 1 cup coconut milk not "lite" (I use organic)
• 1/2 cup pure cane sugar I use organic

Optional Toasted Coconut Topping:

• 1/4 cup unsweetened shredded coconut** toasted, I use organic

Instructions

• Add the coconut milk and sugar to a small pot, set to low heat. Stir over a simmer until the sugar is just dissolved, about 3 minutes.
• Remove from heat. Add to a medium sized bowl to fit. Add the grapefruit juice and pulp. Cool. Cover tightly and refrigerate until very cold or overnight.
• Process in an ice cream machine until firm. Scoop into a pint container, will have a little extra. Freeze and enjoy!
• ** A nice touch: Add toasted coconut on top of the sherbert! Add to a parchment lined baking sheet and bake in a 300 degree oven until just golden, about 6 minutes. Keep an eye on it, can darken quickly!

Notes

*Red Ruby Grapefruit Pulp: Remove pulp from grapefruit half after you squeeze for juice. Use a fork to separate the pulp, with no white membrane pieces - adds great texture.

Freezing the Sherbert Without an Ice Cream Machine: Pour the cold sherbet mixture into a metal pan so it freezes faster, cover with plastic wrap, and place in the freezer for about four hours or until firm. Stir the mixture ever 30 - 45 minutes to break up any large ice crystals that may have formed. Then, transfer the sherbet to a container and store in the freezer.

This recipe can not be reproduced without the consent of its author, Karen Sheer.

Enjoy with my Heart Shaped Coconut Sablé Cookie.

COURSE: Dessert, ice cream

CUISINE: American

KEYWORDS: vegan grapefruit sherbert, vegan sorbet

Nutrition Facts

Glorious Grapefruit Sherbert - 3 Ingredients - Vegan!

Amount per Serving

Calories

149

% Daily Value*

Fat

 

8

g

12

%

Saturated Fat

 

7

g

44

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Sodium

 

5

mg

0

%

Potassium

 

120

mg

3

%

Carbohydrates

 

20

g

7

%

Fiber

 

1

g

4

%

Sugar

 

19

g

21

%

Protein

 

1

g

2

%

Vitamin A

 

44

IU

1

%

Vitamin C

 

7

mg

8

%

Calcium

 

9

mg

1

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.