Escape to a tropical paradise with this incredibly simple yet delightfully refreshing 3-Ingredient Lemon-Coconut Sorbet. With just three pantry-friendly ingredients, you can whip up a creamy, zesty dessert that’s perfect for hot summer days or any time you crave a light, tangy treat.
This Lemon Coconut Sorbet Recipe yields about three cups of sorbet, enough for four generous servings, and requires minimal effort-no ice cream maker needed! Let’s dive into this easy, dairy-free, and naturally sweetened dessert that’s sure to impress.
Ingredients
To make four servings (three cups of sorbet), you’ll need:
- 2 lemons, washed, dried, and ends trimmed
- 1 (13.5-ounce) can full-fat coconut milk
- 1/4 cup honey, agave, or maple syrup (choose your preferred sweetener)
Note: Full-fat coconut milk is key for a creamy texture. Light coconut milk may result in a less rich sorbet. For the sweetener, honey adds a floral note, agave keeps it neutral, and maple syrup imparts a subtle caramel flavor-pick what suits your taste!
Equipment
- Microplane or fine grater (for zesting lemons)
- Citrus juicer or reamer
- Blender or food processor
- Medium mixing bowl
- Whisk
- Freezer-safe container (preferably shallow, like an 8×8-inch baking dish)
- Fork (for fluffing the sorbet)
3-Ingredients Lemon Coconut Sorbet Recipe
Follow these simple steps to create your lemon-coconut sorbet:
- Prepare the Lemons
- Zest both lemons using a microplane or fine grater, being careful to avoid the bitter white pith. Set the zest aside.
- Juice the lemons to yield about 1/3 cup of fresh lemon juice. Strain to remove seeds and pulp for a smooth sorbet.
- Blend the Ingredients
- In a blender or food processor, combine the full-fat coconut milk, lemon juice, lemon zest, and 1/4 cup of your chosen sweetener (honey, agave, or maple syrup).
- Blend on medium-high speed for 30–45 seconds until the mixture is smooth and fully combined. Taste and adjust sweetness if needed, adding an extra tablespoon of sweetener for a sweeter sorbet.
- Chill the Mixture
- Pour the mixture into a medium mixing bowl and whisk briefly to ensure it’s well-mixed.
- Cover and refrigerate for 1 hour to chill thoroughly. This step helps achieve a smoother texture when freezing.
- Freeze the Sorbet
- Transfer the chilled mixture to a shallow, freezer-safe container (an 8×8-inch baking dish works well).
- Place in the freezer for 3–4 hours. Every 30–45 minutes, remove the container and use a fork to stir and fluff the mixture, breaking up any ice crystals. This mimics the churning process and keeps the sorbet light and scoopable.
- Serve and Enjoy
- Once the sorbet is fully frozen but still creamy (after about 3–4 hours), scoop it into bowls or cones.
- Garnish with a sprinkle of extra lemon zest, fresh mint leaves, or a few coconut flakes for an elegant touch.
- Serve immediately for the best texture. If the sorbet becomes too hard after longer freezing, let it sit at room temperature for 5–10 minutes before scooping.
Tips for Success
- Sweetness Balance: Lemons vary in tartness, so taste the mixture before freezing. Add more sweetener if you prefer a less tangy sorbet.
- Storage: Store leftover sorbet in an airtight container in the freezer for up to 1 month. Cover the surface with plastic wrap to prevent ice crystals.
- No Blender?: Whisk the ingredients vigorously by hand in a bowl, though a blender ensures a smoother consistency.
- Variations: Add a teaspoon of vanilla extract for a richer flavor, or blend in a handful of fresh berries for a fruity twist.
Why You’ll Love This Recipe
This 3-Ingredient Lemon-Coconut Sorbet is:
- Quick and Easy: Minimal ingredients and no fancy equipment required.
- Dairy-Free and Vegan: Perfect for those with dietary restrictions (use agave or maple syrup for vegan).
- Refreshing: The bright lemon flavor paired with creamy coconut is a match made in dessert heaven.
- Customizable: Adjust sweetness or add garnishes to suit your style.
Serving Suggestions
- Serve in chilled bowls for an extra-refreshing experience.
- Pair with fresh tropical fruits like mango or pineapple for a vibrant dessert platter.
- Use as a palate cleanser between courses at a dinner party.
Nutritional Information (Approximate per Serving)
- Calories: 180–200 kcal (varies based on sweetener)
- Fat: 14g (from coconut milk)
- Carbohydrates: 15–20g (depending on sweetener)
- Protein: 1g
Note: Nutritional values are estimates and depend on the specific sweetener used.
Lemon Coconut Sorbet Recipe
Ingredients
- 2 lemons washed, dried, and ends trimmed
- 1 13.5-ounce can full-fat coconut milk
- 1/4 cup honey agave, or maple syrup
Instructions
- Zest both lemons using a microplane or fine grater, being careful to avoid the bitter white pith. Set the zest aside.
- Juice the lemons to yield about 1/3 cup of fresh lemon juice. Strain to remove seeds and pulp for a smooth sorbet.
- In a blender or food processor, combine the full-fat coconut milk, lemon juice, lemon zest, and 1/4 cup of your chosen sweetener (honey, agave, or maple syrup).
- Blend on medium-high speed for 30–45 seconds until the mixture is smooth and fully combined. Taste and adjust sweetness if needed, adding an extra tablespoon of sweetener for a sweeter sorbet.
- Pour the mixture into a medium mixing bowl and whisk briefly to ensure it’s well-mixed.
- Cover and refrigerate for 1 hour to chill thoroughly. This step helps achieve a smoother texture when freezing.
- Transfer the chilled mixture to a shallow, freezer-safe container (an 8×8-inch baking dish works well).
- Place in the freezer for 3–4 hours. Every 30–45 minutes, remove the container and use a fork to stir and fluff the mixture, breaking up any ice crystals. This mimics the churning process and keeps the sorbet light and scoopable.
- Once the sorbet is fully frozen but still creamy (after about 3–4 hours), scoop it into bowls or cones.
- Garnish with a sprinkle of extra lemon zest, fresh mint leaves, or a few coconut flakes for an elegant touch.
- Serve immediately for the best texture. If the sorbet becomes too hard after longer freezing, let it sit at room temperature for 5–10 minutes before scooping.
Video
Notes
Final Thoughts
This 3-Ingredient Lemon-Coconut Sorbet is proof that simplicity can be spectacular. With its creamy texture, zesty lemon kick, and tropical coconut vibes, it’s a dessert that’s as easy to make as it is to enjoy.
Whether you’re cooling off on a warm day or treating guests to a light, elegant dessert, this sorbet is sure to become a go-to recipe in your kitchen. Try it today and let the refreshing flavors transport you to a sunny beach!
Have you tried making sorbet at home before? Let me know your favorite flavor combos or any fun twists you add to this recipe!
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