3 Ingredient Creamy Lemon Sorbet (dairy free)

Name: 3 Ingredient Creamy Lemon Sorbet (dairy free)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: European, Italian, Mediterranean
Ingredients: 6 lemons, cutting off the ends and removing the pulp for the cups; 1 can coconut cream frozen into cubes (brand included in blog post); 4-5 tbsp maple syrup; 1/4 cup lemon juice; 2 lemons, peeled and cut in half frozen; 1 drop food grade lemon essential oil (brand included in blog post)

14 steps

Prep:20minCook:5min

There is truly nothing more refreshing than this creamy lemon cup sorbet! This dessert brings me right back to my childhood. This frozen creamy lemon sorbet is inspired by a dessert they make in the lemon haven of Italy, the Amalfi coast with only 3 healthy dairy free ingredients!

Updated at: Thu, 17 Aug 2023 10:32:54 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories337.3 kcal (17%)

Total Fat26.5 g (38%)

Carbs25 g (10%)

Sugars14 g (16%)

Protein0.8 g (2%)

Sodium49.4 mg (2%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6lemons

cutting off the ends and removing the pulp for the cups

1can coconut cream

frozen into cubes, brand included in blog post

4 Tbspmaple syrup

¼ cuplemon juice

2lemons

peeled and cut in half frozen

1 droplemon essential oil

food grade, brand included in blog post

Instructions

Step 1

Start by pouring coconut cream into ice cube molds and place into the freezer.

Step 2

Peel two lemons, cut in half and remove any large seeds. Place them in the freezer in Tupperware. Freeze both for several hours or overnight.

Step 3

To make the lemon cups, slice off the very bottom of 6 lemons. It should allow the lemons to be able to placed upright without falling over. Set the sliced lemon pieces aside.

Step 4

Then cut off the tops, about 1/2-1 inch thick and set aside. Remove the flesh (all the pulp and juice) by using a spoon. Use the spoon to gently scrape inside the lemon to remove it all. Saving about 1/4 of lemon juice. (I find this process is best over a bowl)

Step 5

Place the lemons upright then place the sliced bottom pieces inside the lemon onto the the bottoms, allowing them to close off any holes in the bottom of the lemon.

Step 6

Place in the freezer with the coconut cream and lemons to freeze for several hours (or overnight).

Step 7

To make the sorbet, remove frozen lemons and coconut cream cubes. Allow to thaw for about 20 minutes.

Step 8

Place into a high speed blender with lemon juice, maple syrup and lemon essential or zest (optional)

Step 9

Blending until smooth. If you using a high speed blender like a vitamix, use the tamper to push down as go. If not using a high speed blender, simply stop as you go, mixing it with a spoon in between blending.

Step 10

Once smooth, remove lemon cups from freezer and using a spoon or ice cream scooper to pour the sorbet mixture into the lemons. Top with lemon slices.

Step 11

Save any remaining sorbet in an airtight container in the freezer.

Step 12

Freeze the lemons for several hours or overnight before serving.

Step 13

Allow to thaw for at least 10 minutes before eating. Garnish with fresh mint.

Step 14

Save in the freezer up to 5 days.

View on Justine Cooks Vegan (mine)

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