Coconut Lemonade Sorbet

5-ingredient fix to Summer-time Dessert Cravings!

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A creamy 5-Ingredient Coconut Lemonade Sorbet recipe that tastes like summer sunshine! This quick treat is perfect for summer parties and can be made 2-3 weeks ahead!

I love lemonade and lemon based drinks all year long, not just in summers! Even my daily dose of water has a splash of lemon all day! Today, for my love of lemon (and for a beautiful presentation, thank you), I used  "Lemon Cups" to serve this creamy sorbet.

I love that Lemon Cups limit the portion size and eliminate the need of finding lots of small dessert bowls to serve a crowd. Plus natural lemon peel cups look so elegant served for a party! Don't you think?

Although Sorbet needs time to chill and freeze, the actual prep and cook time takes 10 minutes. I don't own a Ice Cream Maker, so all my frozen concoctions come together with two-times churning the semi-solid ice cream/sorbet using hand blender or my Vitamix. And they are still very creamy as if made in a professional grade Ice Cream Maker!

Secret, is in the simple technique.....

It is very si...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 10 Lemon Cups Serves: 10
Notes: No. of servings depends on serving size!

Ingredients

    Sorbet

  • 1/4 Cup Lemon (juice, plus reserve squeezed lemon for serving)
  • 1/2 Cup Coconut milk
  • 1/2 Cup Water
  • 2 tbsp Coconut Cream
  • 1/2 Cup Sugar
  • Salt (a pinch)
  • Garnish

  • Mint (for garnish, optional)

Directions

  • 1. Juice the lemons and reserve peels if planning to use for serving.
  • 2. In a heavy bottom sauce pan, add lemon juice and sugar with pinch of salt. Bring to boil and simmer just until sugar has dissolved. Remove from heat.
  • 3. Add coconut milk and coconut cream and whisk to combine. Pour in freezer safe container and freeze until semi-solid (30-40 minutes) I also freeze the lemon cups so they are easy to clean and stay in-shape when I use for filling sorbet.
    Additional Notes:
    PS: If you have Ice Cream maker, just pour mix in ice cream maker and churn as per manufacture instructions to make sorbet.
  • 4. Churn using hand blender to break ice crystal and return to freezer for another 30 minutes.
  • 5. Repeat Step 4 one more time if ice crystals are not creamy. Sorbet consistency should be as shown in picture. (I blended this batch 2 times.)
  • 6. Fill the sorbet in cups and freeze until fully frozen of ready to use.
  • 7. Serve garnished with mint! Enjoy!

Savita's Notes:

Calories per Lemon Cup: 74

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26 comment(s)

These sorbets are so pretty! I love the coconut and lemon combo and serving them in lemons is so creative!
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