Easy Lemon Sorbet
Learn how to make this tangy, creamy and refreshing lemon sorbet with just 3 simple ingredients and your trusty blender. It is the perfect summer sweet treat that everyone will love!
Ingredients
- 4 medium lemons
- 1 can coconut milk
- ¼ cup maple syrup or agave syrup
Instructions
- Wash your lemons and slice them the long way. Use a knife to carve out the inside of the lemon. Throw the flesh of the lemons inside a blender, along with the can of coconut milk and sweetener.
- Blend until smooth, pour back into the lemon cups and freeze for 6+ hours, or overnight.
- An alternative way to make them is to freeze the flesh of the lemons and pour the can of coconut milk into ice molds and freeze those as well.
- Then once frozen, blend the lemon, coconut milk, and agave and pour back into the lemons. This is the method I use in the video, but I've tried both versions and they both work great!
- Dig in and enjoy!
Notes
- Double blend: I highly recommend double blending the sorbet mixture to get that perfect texture, even without using an ice-cream churner. Once the sorbet is frozen solid, add it back to the blender and blitz again. Freeze the mixture again and then serve.
- Chill and blend: Another trick to get the sorbet to have an amazing texture is to first freeze the flesh of the lemons and the coconut milk until they’re hard, and then blend them in your high speed blender.
- Store: You can store this refreshing vegan lemon sorbet in the freezer for up to a month. Use a freezer safe container to prevent freezer burn. You can also line a container with some parchment paper and pour the sorbet mixture inside. That way, it’ll be much easier for you to scoop the sorbet and serve it.
- Rest and serve: Allow the sorbet to rest outside for a few minutes and then serve them to get them to soften up a bit.
Nutrition
Calories: 137kcalCarbohydrates: 13gProtein: 2gFat: 10gSaturated Fat: 9gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gSodium: 8mgPotassium: 202mgFiber: 2gSugar: 7gVitamin A: 12IUVitamin C: 29mgCalcium: 34mgIron: 2mg
Tried this recipe?Let us know how it was!