Creamy Paleo Grapefruit Sorbet (GF)
I am kind of, sort of, just a little bit… OK just A LOT bit obsessed with this tangy, coconut creamy, delicious Creamy Paleo Grapefruit Sorbet recipe.
Made with only fresh squeezed grapefruit juice, coconut cream, almond milk and honey… this all natural, Paleo, dairy-free sorbet comes together super easily ( no ice-cream maker required). Plus, it has the most delightful grapefruit flavor; it’s lightly sweet and so incredibly refreshing.
I have noticed that many people either love or hate grapefruit.
For me, it’s in my top 5 when it comes to fruit. Cherries, nectarines, grapefruit, blackberries, and apricots… those are my absolute favorites and I could eat them everyday.
I pretty much DO eat grapefruit every day. So there is no surprise that I love this Creamy Paleo Grapefruit Sorbet so much.
So, for all the grapefruit lovers out there, this recipe is for you!
For all the grapefruit haters, I’m sorry! You are either going to have to skip this one OR add a bit more honey to the recipe. 🙂
Though, I really don’t find the flavor to be too overwhelming and too grapefruit tangy, so I wouldn’t be surprised if everyone enjoys this recipe.
It’s funny because I have friends and family that won’t go near grapefruit, or wince as if they are eating a lemon when they eat grapefruit. ( I once had a friend fall over due to the “surprise” of how grapefruit tasted. haha)
I also have friends and family that can’t get enough of the ruby red goodness of grapefruit. (I’m looking at you, Dad)
My theory is that it’s an acquired taste. The more you eat it, the more you love it.
I’ve have been eating it since I was a kid, and I just love the taste of grapefruit.
My husband, on the other hand, used to hate it. Buuut—he started eating it before our wedding as part of his wedding diet, and then we both ate a lot of grapefruit while doing a Whole30 and now… he really really loves grapefruit!
Anyways, I got the idea to make this Creamy Paleo Grapefruit Sorbet recipe after visiting the ice-cream shop of a citrus farm in Vero Beach, FL.
They had this tangy yet sweet yummy grapefruit sorbet made with coconut milk and I instantly thought, ” I should make this at home!” And got to recipe testing.
I didn’t want to have to use an ice-cream maker for this, so I kind of came up with a different technique. Sorry in advance if it’s a bit weird.
BUT I juiced 5 grapefruit with a citrus juicer, then I mixed the juice with coconut cream and honey. I heated the mixture up until the honey was mixed in.
Then, I put the liquid into 2 ice-cube trays and froze everything for 3- 3.5 hours.
Side note: you can add more honey to your sorbet, but I thought 3 Tbs of honey was plenty.
My best advice is to taste the mixture before putting it into the ice cube molds, and then if you want it sweeter, add more honey.
After the grapefruit mixture froze into ice-cubes, I put these ice-cubes into the blender and added 1/2 cup of almond milk and 2 Tbs of coconut cream and mixed it all together.
I scraped down the sides of my blender a few times to make sure everything mixed evenly.
And then it was done and ready to be eaten!
Simple, healthy, non-processed… and perfect for summer!
If the texture is too frozen after blending, try pouring it into a bowl, then pouring it back into the blender and mixing one more time.
If the mixture isn’t hard enough for you after blending, you can put it into the freezer for an hour.
Leftovers can be put into a tupperware and stored in the freezer. Though, it will get very hard overnight.
One thing worth noting… don’t use a heavy duty juice extractor to juice your grapefruit. Make sure to use a citrus juicer.
I made this recipe once by using a juice extractor (what I use to juice fruits and veggies) to juice the grapefruit and found that the flavor is too bitter because the bitter flavor of the white part of the grapefruit, the pith, gets into the juice. So, it’s important to use a citrus juicer, like this one, to juice the grapefruit here.
If you are less of a fruit sorbet lover and more of a chocolate ice cream lover, check out this Paleo Ice cream recipe from Wicked Spatula.
Creamy Paleo Grapefruit Sorbet (GF)
- Mix 3 cups grapefruit juice, 1/2 cup coconut cream, and 3 Tbs of honey in a sauce pan, and heat on the stove over medium-high heat. Cook and stir until the honey is dissolved into the mixture, about 5 mins. Side note: you can put more or less honey in yours. Taste the mixture to see if you would like it to be sweeter, prior to freezing it.
- Let the mixture cool a bit, and then pour it into ice cube trays. ( I used 2 ice cube trays).
- Freeze for 3- 3 1/2 hours, then put the grapefruit ice-cubes into the blender, with 1/2 cup almond milk and 2 Tbs coconut cream. Blend everything together. You’ll need to scrape down the sides of the blender a few times, and mix until you have desired consistency. If the mixture is too icey and frozen, it helps to pour everything out of the blender into a large bowl and then back into the blender for one final mix. ( If the sorbet is too liquidy, however, put it into a tupperware and into the freezer for a bit).
- Scoop, serve, and enjoy!
- Store in an airtight container in the freezer.
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