Lemon Sorbet
Bright, zesty, and refreshingly smooth, lemon sorbet is the perfect citrusy treat for parties, hot days, or whenever you need a sweet burst of sunshine.
Servings: 6
Equipment
- Sieve or Mesh Strainer
- Saucepan Small
- Wooden Spoon or Spatula
- Citrus Zester or Microplane
Ingredients
- 6 lemons fresh, large
- 1 Cup granulated sugar
- ½ Cup water
- 1 ¼ Cups lemon juice from the 6 fresh lemons
- 1 Tablespoon lemon zest
- 13 ½ Ounces coconut milk full fat
- ¼ Teaspoon sea salt fine
To Garnish
- mint fresh
Instructions
Make the Lemon Cups
- Slice a thin piece off the bottom of 6 lemons—just enough so they can stand upright without tipping over. Set those little bottom pieces aside.
- Next, slice off the tops of the lemons (about ½ to 1 inch thick) and set those aside too.
- Use a spoon to scoop out all the pulp and juice from the lemons. I like to work over a bowl to catch the juice—it’s less messy, and you’ll save the 1 ¼ cups of fresh lemon juice needed for the recipe. Be sure to run the lemon juice through a mesh strainer to remove the pulp. Set the lemon juice aside.
- Once the insides are hollowed out, take those bottom pieces you saved and tuck them back inside the lemon “cups” to patch any holes and seal the base.
- Set the lemon cups and tops upright on a small tray or in a muffin tin, then place them in the freezer to chill until solid. You can do this while you prep the rest.
Make the Simple Syrup
- In a small saucepan, combine the sugar and purified water.
- Warm the simple syrup mixture over low heat, stirring until the sugar is fully dissolved. Don’t let it boil.
- Set aside to cool completely.
Make the Lemon Sorbet
- In a blender, pour in the cooled simple syrup, lemon juice and zest, coconut milk, and sea salt.
- Blend the ingredients together until silky smooth and well combined.
Freeze the Sorbet
- Pour the mixture into a shallow freezer-safe container. Cover and freeze for 4 hours, stirring every hour to break up any icy crystals.
- Once it’s thickened to a soft-serve consistency (about the 3-hour mark), scoop it into the frozen lemon cups.
- Pop the tops back on like cute little lids and return them to the freezer to firm up for at least another hour.
- Serve frozen, garnished with fresh mint.
Notes
Use fresh lemons: Bottled juice won’t have the same brightness or depth of flavor as fresh, so I don't recommend substituting it.
Simple syrup: Don't let the mixture boil. Simmer it gently to dissolve the sugar and then take it off the heat.
Maximize the juice: If your lemons aren’t juicy, roll them on the counter under your palm with a little pressure before cutting—they’ll give up way more juice.
Lemon cups: If you’re making the lemon cups, definitely do that first. They’ll need time to freeze, and they look seriously impressive when served. Plus, frozen lemon shells keep the sorbet colder much longer. A frozen shell keeps the sorbet from melting too quickly.
No lemon cups: If you’re not into the lemon cup thing, just pour the sorbet into a loaf pan and scoop it like classic ice cream. It will still be amazing.
Stir during freezing: This helps prevent ice crystals forming during the chill, and keeps the sorbet smooth.
Simple syrup: Don't let the mixture boil. Simmer it gently to dissolve the sugar and then take it off the heat.
Maximize the juice: If your lemons aren’t juicy, roll them on the counter under your palm with a little pressure before cutting—they’ll give up way more juice.
Lemon cups: If you’re making the lemon cups, definitely do that first. They’ll need time to freeze, and they look seriously impressive when served. Plus, frozen lemon shells keep the sorbet colder much longer. A frozen shell keeps the sorbet from melting too quickly.
No lemon cups: If you’re not into the lemon cup thing, just pour the sorbet into a loaf pan and scoop it like classic ice cream. It will still be amazing.
Stir during freezing: This helps prevent ice crystals forming during the chill, and keeps the sorbet smooth.
Nutrition
Calories: 297kcal | Carbohydrates: 49g | Protein: 3g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 109mg | Potassium: 344mg | Fiber: 3g | Sugar: 37g | Vitamin A: 27IU | Vitamin C: 79mg | Calcium: 45mg | Iron: 3mg
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