Valentine’s Day Treat: Grapefruit Sherbert & Coconut Heart Sablé Cookies
Three Ingredient Grapefruit Sherbert is Creamy Vegan Delicious!
Add a Coconut Sablé Cookie frosted with a white chocolate glaze and topped with raspberry coconut for the perfect dessert for you & your loved ones!
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!)
Ruby Red grapefruit has twenty-eight times more vitamin A than white grapefruit! Why is this important? Just like vitamin C, vitamin A works as a powerful antioxidant. Loaded with fiber and contains flavonoids with anti-inflammatory properties.
A Little History of Sherbert:
The word sherbet derives from the Persian sharbat, an iced fruit drink; iced desserts were introduced to the West via the Middle East. In the late 20th century there was a revival of the practice of serving a tart sherbet or sorbet between the courses of an elaborate meal to refresh the palate.
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.
Sablés, also known as a French Butter Cookie or Breton Biscuit, are a classic French cookie originating in Normandy France. The name ‘Sablés’ is French for “sand”, which refers to the sandy texture of this delicate and crumbly cookie.
My recipe is gluten free – yet feel free to use regular flour with success!
Time to Frost and pretty-them-up:
Craving a Chocolate Dessert for V-Day?
Enjoy Valentine’s Day with your loved ones… this is what I’ll be enjoying!
Glorious Grapefruit Sherbert - 3 Ingredients - Vegan!
- 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
- 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!
Buttery Delicious Coconut Sablé Cookies - Gluten Free
- 1 stick unsalted butter room temperature, I use organic
- 1/4 cup pure cane sugar
- 2 tablespoons confectioner's sugar
- 1 egg yolk room temperature I use pasture raised
- 1/4 teaspoon sea salt
- 1 cup gluten free flour blend (Bob's Red Mill one to one)
- 1/4 cup unsweetened shredded coconut I use organic
- 1/4 teaspoon pure almond extract optional; I did use
White Chocolate Glaze:
- 1/3 of a 4.4 ounce white chocolate bar, coarsely chopped just over 1/2 cup when chopped
- 3 teaspoons whole milk
Raspberry Coconut Topping:
- 1 1/2 teaspoons freeze dried raspberries*, pulsed fine to a powder (see note)
- 1/3 cup sweetened shredded coconut
Make dough by hand (I did) or a Stand Mixer:
- Add butter to a large bowl, beat with a wire whisk until light and creamy, 30 seconds. Add both sugars and beat for another 30 seconds until smooth and well mixed.
- Add egg yolk and beat until well incorporated.Add sea salt, flour and coconut. Mix with a rubber spatula to combine - do not over work, just until no traces of flour is left.
- Tear 2 sheets of waxed paper, about 14" long. Add the dough to one of the waxed paper pieces on your work surface. Knead gently into a smooth ball.Top with the other waxed paper sheet. Roll the dough evenly to 1/4" thick.
- Place on a cookie sheet and refrigerate until cold and firm - at least 2 hours, can refrigerate overnight.
- Remove the rolled dough from the refrigerator - cut the cookies while the dough is cold. Line the cookie sheet with parchment paper, no need to grease.
- Cut the dough with the cookie cutter; I used 2 1/2" heart shaped. Work quickly and add to the cookie sheet.Re-roll all scraps to 1/4" and cut the rest of the cookies.Refrigerate the cookie sheet - preheat the oven to 350 degrees.
- In 15 minutes- place the cookies in the oven and cook until nice and golden around the edges, about 10 - 12 minutes. Let cool slightly, then add to a wire rack to cool completely.
The Raspberry Topping:
- In a small bowl, add the coconut with the raspberry powder and mix well with a fork until well combined; coconut will be a pretty pink color. Set aside.
White Chocolate Glaze:
- Frost one side of the cookies when they are cool.To a double boiler, or a heatproof bowl over simmering water (bowl not touching the water) - add the chocolate and the milk and heat over a bare simmer.
- When starts to melt, stir with a rubber spatula and remove from heat when melted and well combined; do not overcook. Add a drop or two more milk if necessary.
- Use a small metal spatula or knife and smooth 1 teaspoon of glaze over 1/2 of each cookie. After each cookie is glazed - add the raspberry coconut topping onto the glazed portion, press down to stick - transfer to the wire rack.
- Continue glazing and coconut topping each cookie.Store the cookies in an airtight container and enjoy within a week.Wonderful for gifting! 🙂