Easy Grapefruit Sherbet
A light and zesty frozen dessert that combines ruby grapefruit juice, creamy coconut milk, and a touch of cane sugar. Naturally vegan, low in saturated fat, and easy to make, this sherbet is refreshing and satisfying for hot days or anytime you crave a sweet, citrusy treat.
Equipment
- 1 Small Saucepan
- 1 ice cream maker (or metal pan for freezer method)
- 1 medium mixing bowl
- 1 spatula or spoon
Ingredients
- ½ cup fresh ruby grapefruit juice
- 1½ tablespoons ruby grapefruit pulp
- 1 cup full-fat coconut milk not lite
- ½ cup pure cane sugar
- Optional Topping: ¼ cup unsweetened shredded coconut toasted
Instructions
- Gently Heat Coconut Milk and Sugar: Pour the full-fat coconut milk into a small saucepan. Add the pure cane sugar. Place the pan over low heat, stirring constantly with a spatula or wooden spoon to prevent scorching. Allow the mixture to warm slowly until the sugar is completely dissolved. This should take about 3 minutes. Avoid boiling; the goal is just to combine and soften the sugar into the milk for a smooth base.
- Cool the Sweetened Coconut Mixture: Once the sugar is dissolved, remove the saucepan from the heat. Pour the sweetened coconut milk into a medium-sized bowl that can comfortably hold all the ingredients and allow for mixing. Let it cool at room temperature for a few minutes before adding the fruit. This step prevents the heat from affecting the fresh grapefruit juice, which can change its delicate flavor.
- Prepare Grapefruit Juice and Pulp: While the coconut mixture is cooling, juice your ruby grapefruits. Use a manual or electric juicer to extract ½ cup of juice. Then, carefully scoop out about 1½ tablespoons of pulp, ensuring you remove any white membrane pieces as they can be bitter. Using a fork, gently separate the pulp strands so they are light and airy, adding a lovely texture to the sherbet.
- Combine Coconut Base and Grapefruit: Once the coconut milk mixture has cooled slightly, add the freshly squeezed grapefruit juice and the prepared pulp to the bowl. Stir gently but thoroughly to combine, making sure the pulp is evenly distributed throughout the mixture. The result should be a smooth, slightly thick liquid with a natural pink hue.
- Chill the Mixture Completely: Cover the bowl tightly with plastic wrap or a lid. Refrigerate for at least 2–3 hours or preferably overnight. Chilling is essential—it allows the flavors to meld and ensures the mixture is very cold, which is important for achieving a smooth, creamy sherbet texture during freezing.
- Churn in an Ice Cream Maker: Once fully chilled, pour the mixture into your ice cream maker. Follow the manufacturer’s instructions for operation. Typically, this involves pouring the mixture into the machine and churning for about 20–25 minutes until the sherbet reaches a firm, creamy consistency. The texture should be light and airy, yet scoopable.
- Freeze to Firm Up: Transfer the churned sherbet to a pint-sized freezer-safe container. Smooth the top with a spatula. Cover tightly with a lid or plastic wrap to prevent ice crystals from forming. Place in the freezer for at least 2–3 hours for a firmer consistency if desired.
- Optional: Toasted Coconut Topping: If you’d like to add a crunchy topping, spread ¼ cup of unsweetened shredded coconut evenly on a parchment-lined baking sheet. Toast in a preheated oven at 300°F (150°C) for about 5–6 minutes until golden brown, watching carefully to avoid burning. Sprinkle on top of the sherbet just before serving to add texture and flavor contrast.
- Serve and Enjoy: Scoop the sherbet into dessert bowls or glasses. Garnish with toasted coconut if desired. Enjoy immediately for a soft, creamy texture, or allow a few more minutes to soften slightly if frozen very firm. This refreshing treat is perfect on a hot day, offering a light, zesty, and naturally sweet finish to any meal.
- Alternative Freezing Method Without Ice Cream Maker: If you don’t have an ice cream maker, pour the chilled mixture into a shallow metal pan and cover with plastic wrap. Place in the freezer. Every 30–45 minutes, stir vigorously with a fork or spatula to break up ice crystals, repeating this process until the mixture is firm and creamy. Once ready, transfer to a storage container for serving.
Notes
- Use full-fat coconut milk for a creamy, smooth texture; light coconut milk may result in a less rich sherbet.
- Fresh ruby grapefruit juice and pulp are essential for bright, natural flavor; avoid bottled juice if possible.
- Stir sugar into the coconut milk over low heat to prevent burning and ensure even dissolution.
- For pulp preparation, remove any white membrane pieces, which can be bitter, and gently fluff with a fork.
- Chilling the mixture thoroughly before freezing or churning helps achieve a smooth, creamy texture.
- Toasted coconut is optional but adds pleasant crunch and nutty flavor, enhancing the sherbet experience.
- Freezing without an ice cream maker requires periodic stirring to prevent ice crystals and maintain creaminess.
