Easy Lemon Coconut Sorbet Recipe
This Easy Lemon Sorbet is a refreshing, dairy-free dessert featuring the bright zest and juice of fresh lemons combined with creamy coconut milk and natural sweetness from maple syrup. Perfect for a light, healthy summer treat, it requires minimal prep and freezes to a smooth, icy texture that delights the palate. Whether served in lemon cups or as a traditional sorbet, this recipe offers a simple yet elegant way to enjoy a cool citrus dessert.
- Prep Time: 15 minutes
- Cook Time: 6 hours 15 minutes (including freezing)
- Total Time: 6 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Freezing
- Cuisine: International
- Diet: Vegan
Ingredients
Ingredients
- 4 medium lemons
- 1 can (13.5 oz) coconut milk
- ¼ cup maple syrup (or agave syrup)
Instructions
- Prepare the lemons: Wash the lemons thoroughly, then slice them lengthwise. Using a knife, carefully carve out the inside flesh of each lemon, setting aside the hollowed lemon cups. This will create natural bowls for serving later.
- Make the sorbet mixture: Place the extracted lemon flesh into a blender along with the entire can of coconut milk and the maple syrup. Blend the ingredients until the mixture is perfectly smooth.
- Freeze in lemon cups: Pour the blended sorbet mixture back into the hollowed lemon halves and place them in the freezer for at least 6 hours or overnight, until completely frozen.
- Alternative freezing method: For another approach, freeze the carved lemon flesh separately and freeze the coconut milk in ice molds. Once frozen, blend the lemon flesh, frozen coconut milk cubes, and maple syrup together to achieve a smooth sorbet, then pour the mixture into the lemon cups to freeze briefly for serving.
- Serve and enjoy: Once frozen solid, scoop out the lemon sorbet or serve it chilled directly in the lemon cups for a stunning presentation. Dig in and enjoy this light, tangy, and creamy dessert!
Notes
- You can substitute maple syrup with agave syrup or your preferred liquid sweetener.
- For a less sweet version, adjust the amount of syrup to taste.
- The coconut milk gives the sorbet a creamy texture without dairy, making this recipe vegan-friendly.
- Ensure lemons are washed thoroughly before carving to avoid any bitter residues.
- Let the sorbet sit at room temperature for a few minutes before scooping if it becomes too hard after freezing.
- This sorbet is best consumed within 2-3 days for optimal freshness and flavor.
Find it online: https://justsosavory.com/easy-lemon-coconut-sorbet-recipe/
