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Valentine's Day Treat: Grapefruit Sherbert & Coconut Heart Sable Cookies

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! 

Grapefruit Sherbert with Coconut Heart Shaped Sable Cookie
Grapefruit Sherbert with Coconut Heart Shaped Sablé Cookie – something creamy, something crunchy! 
Coconut Sable Heart Shaped Cookies - These are Gluten Free!
Coconut Sablé Heart Shaped Cookies – These are Gluten Free! (can use regular flour too)
Toasted Coconut on Grapefruit Sherbert
Add a little toasted coconut for a little crunch… loving it!
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!)

Grapefruit Sherbert ingredients
Just three ingredients for the Grapefruit Sherbert
Juicing Grapefruit for the Grapefruit Sherbert
Juicing Grapefruit for the Sherbert – using some pulp adds fabulous texture! 

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.

The base for the grapefruit sherbert is ready to be processed in an ice cream machine!
The base for the sherbert is ready to be processed in an ice cream machine!
Scooping Grapefruit Sherbert - made with Ruby Red Grapefruit
Scooping Grapefruit Sherbert – made with Ruby Red Grapefruit

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.

Coconut Sable Cookies - heart shaped... perfect for Valentine's Day
Coconut Sablé Cookies – heart shaped… perfect for Valentine’s Day & gifting!

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!

Gluten Free Coconut Sable Dough
Making the Sablé Dough – I do by hand, or use a stand mixer. It’s pretty simple!
Cut heart shapes out of the rolled, cold dough - re-roll all scraps.
Cut heart shapes out of the rolled, cold dough – re-roll all scraps.
Gluten Free Coconut Sable Cookies -Crispy, lightly golden - perfect!
Crispy, lightly golden – perfect!

Time to Frost and pretty-them-up: 

Frost the Sable cookies with a White Chocolate Glaze on half, top with Raspberry Coconut mixture
Frost the Sablé cookies with a White Chocolate Glaze on half, top with Raspberry Coconut mixture
Grapefruit Sherbert & Coconut Heart Sable Cookies
A fabulous Valentine’s Day Treat Duo: Grapefruit Sherbert & Coconut Heart Sablé Cookie
Grapefruit Sherbert & Coconut Heart Sable Cookies
Tangy & Creamy Grapefruit Sherbert with decorated Coconut Heart Sablé Cookies in a vintage ice cream dish 

Craving a Chocolate Dessert for V-Day?

Homemade Dark Chocolate Peanut Butter Cups
The Best Homemade Dark Peanut Butter Cups

Enjoy Valentine’s Day with your loved ones… this is what I’ll be enjoying!
Karen

Toasted Coconut on Grapefruit Sherbert

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
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings; just over one pint
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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.

Coconut Sable Heart Shaped Cookies - These are Gluten Free!

Buttery Delicious Coconut Sablé Cookies - Gluten Free

The Perfect French Butter Sablé Cookie! Use gluten Free flour, can also use regular. Topped with an easy White Chocolate Glaze & Shredded Coconut with natural Freeze Dried Raspberries... no food coloring here! Crispy, buttery & delicious.
Prep Time: 25 minutes
Cook Time: 10 minutes
Frosting the cookies:: 15 minutes
Total Time: 55 minutes
Servings: 22 2 1/2" cookies
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Ingredients

Sablé Dough:

  • 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

Instructions

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! 🙂

Notes

Freeze Dried Raspberries: Add 2 tablespoons in a clean spice grinder or coffee grinder. Pulse until a fine powder. Use 1 teaspoon for this recipe, reserve remainder for another.
Pair with my Glorious Grapefruit Sherbert with Three Ingredients - Vegan
This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: cookies, Dessert
CUISINE: American
KEYWORDS: best gluten free sable cookies, coconut sable cookies, sable cookies
Nutrition Facts
Buttery Delicious Coconut Sablé Cookies - Gluten Free
Amount per Serving
Calories
79
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
12
mg
4
%
Sodium
 
31
mg
1
%
Potassium
 
13
mg
0
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
1
g
2
%
Vitamin A
 
130
IU
3
%
Vitamin C
 
1
mg
1
%
Calcium
 
6
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Valentine's Day Treat: Grapefruit Sherbert & Coconut Heart Sable Cookies

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