CREAMY LEMON CUP SORBET

INGREDIENTS  

  • 6 lemons, cutting off the ends and removing the pulp for the cups
  • 1 can coconut cream frozen into cubes (brand linked above)
  • 4-5 tbsp maple syrup
  • 1/4 cup lemon juice
  • 2 lemons, peeled and cut in half frozen
  • 1┬ádrop┬álemon essential oiloptional, brand linked above

INSTRUCTIONS 

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


  • 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.
  • Place in the freezer with the coconut cream and lemons to freeze for several hours (or overnight).
  • To make the sorbet, remove frozen lemons and coconut cream cubes. Allow to thaw for about 20 minutes.
  • Place into a high speed blender with lemon juice, maple syrup and lemon essential or zest (optional)


  • 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.
  • 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.
  • Save any remaining sorbet in an airtight container in the freezer.
  • Freeze the lemons for several hours or overnight before serving.
  • Allow to thaw for at least 10 minutes before eating. Garnish with fresh mint.
  • Save in the freezer up to 5 days.
  • Enjoy!

By Admin

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