Description
This Easy Lemon Sorbet is a bright and refreshing frozen treat made with just three simple ingredients: fresh lemons, coconut milk, and your choice of maple or agave syrup. Served in lemon cups, it’s a creamy, tangy, and naturally vegan dessert perfect for cooling off on warm days. You don’t even need an ice cream maker—just a blender and some freezer time for a dreamy, dairy-free sorbet.
Ingredients
Main Ingredients
- 4 medium lemons
- 1 can coconut milk (about 13.5 oz/400ml, full fat preferred)
- ¼ cup maple syrup or agave syrup
Instructions
- Prepare the Lemons: Wash your lemons thoroughly and slice them lengthwise. Using a sharp knife, carefully carve out the inside of each lemon half. Set the lemon shells aside to use as cups for serving. Place the scooped-out lemon flesh in a blender.
- Blend Ingredients: Add the can of coconut milk and ¼ cup maple or agave syrup to the blender with the lemon flesh. Blend until the mixture is completely smooth and creamy.
- Fill and Freeze: Pour the blended sorbet mixture back into the reserved lemon cups. Place them in a freezer-safe container and freeze for at least 6 hours, or until solid. You can also freeze the mixture overnight for best results.
- Alternative Method (Optional): For a unique texture, freeze the lemon flesh pieces and coconut milk in ice cube trays. Once frozen, blend together with the sweetener. Pour the creamy mixture back into the lemon cups and freeze again.
- Double Blend (Optional for texture): Once the sorbet is frozen solid, remove from the freezer and add back to the blender. Blitz again until smooth, then refreeze to achieve a perfectly scoopable, smooth texture.
- Serve and Enjoy: Allow the sorbet cups to sit at room temperature for a few minutes to soften. Serve immediately and enjoy the refreshing, tangy treat!
Notes
- Double blend for best results: Once the sorbet is frozen, blending it a second time ensures a super smooth, creamy texture even without an ice-cream maker.
- Chill and blend trick: Freezing the lemon flesh and coconut milk separately before blending results in a fluffier, more ice cream-like consistency.
- Storage: Store extra lemon sorbet in a freezer-safe container lined with parchment paper for up to a month. This makes it easier to scoop.
- Soften before serving: Let sorbet sit out for a few minutes before serving to make scooping easier and to achieve the best texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 lemon cup
- Calories: 137
- Sugar: 7g
- Sodium: 8mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
