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