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.
1/4cupunsweetened 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.