Lemon Sorbet Icy

This Lemon Sorbet Icy will transport you to Italy in moments of touching your mouth! This recipe only has 3 simple ingredients: lemon, coconut milk, and maple syrup. The coolest part, it's served in a lemon!

How to Make the Most Out of Your Lemon

At the core of this dessert is lemon. Lemons are an excellent source of vitamin C and antioxidants. For this recipe, we're going to be using every bit of the lemon.

First step, you're going to want to "gut" your lemon by washing and cutting in half length wise. Next, using a pairing knife, cut around the edges of the inside of the lemon then scoop the insides out.

You'll then want to zest the outside of your lemons then add it to the blender along with the insides and coconut milk and maple syrup.

Save the lemon shell as this will be your bowl for the sorbet icy!

Lemon Sorbet

Lemon sorbet has origins dating back to 3000 BC where Asian cultures flavored crushed ice. 500 years later in Egypt, ice mixed with fruit juices would be served to visitors by Pharaohs.

It's said that the techniques of sorbet and gelato were brought back to Italy by Marco Polo and by the early 1600s the concept of crushed ice and fruits were being sold in public squares across Italy.

Today, lemon sorbet is a refreshing and zesty treat consumed across the world!

Lemon Sorbet Icy

This lemon sorbet is refreshing and zesty with only 3 ingredients: coconut milk, maple syrup, and lemons (of course)!

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Prep Time 10 minutes mins

Freezing Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Course Dessert

Servings 8

Ingredients

  

• 3 medium lemons sliced, gutted, and zested
• 1 15 oz can reduced fat coconut milk
• ½ cup maple syrup

Instructions

 

• First, wash your lemons then slice them in ½ length wise. Cut around the edges of the inside then scoop the inside of the lemon out. Save the rest of the lemon!
• Juice the lemon insides and add them to a blender with the coconut milk and maple syrup. Zest the lemons and add it to the blender (or after, like I did since I accidentally forgot to add them to the blender!)
• Blend until combined then pour the liquid into the lemons. Don't blend for too long otherwise the coconut milk may start to curdle. You'll have extra liquid, which I stored in a freezer safe container to refill my lemon halves once I ate the first batch.
• Freeze for at least 2 hours then let it sit on the counter to defrost for 15-20 minutes or so. Then enjoy! Optional to top with flakey sea salt!
• Store them in your freezer for up to 1 month.

I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for another lemon-y treat, try out my blueberry lemon ice cream!