Easy Lemon Sorbet
A refreshing and creamy lemon sorbet that's easy to make, naturally sweetened, and perfect for a quick dessert.
Ingredients
Main Ingredients
- 4 medium medium lemons Look for medium-sized lemons for the perfect balance of acidity and sweetness.
- 1 can coconut milk Use full-fat for creaminess; light coconut milk is optional for lower calories.
- ΒΌ cup maple syrup (or agave syrup) Adjust sweetness to preference.
Instructions
Preparation
- Wash the lemons thoroughly, slice them in half lengthwise, and carve out the insides, leaving enough lemon meat to hold the sorbet.
- Place the carved lemon pulp into a blender, add the coconut milk and chosen sweetener, and blend until smooth.
- Pour the blended mixture back into the hollowed-out lemon cups and freeze for at least 6 hours or overnight.
- Once frozen solid, scoop out the sorbet and serve.
Notes
For best results, allow plenty of freezing time. A high-speed blender makes for the smoothest consistency. Store leftovers in an airtight container in the freezer, consumed within a week.