Lemon Recipes - Coconut Lemon Sorbet
Homemade coconut lemon sorbet is like a lemon slushie. For an extra charming touch, serve them in the frozen lemon halves we used to squeeze the juice.
Servings: 8 people
Cost: $10
Ingredients
- 5 lemons
- 2 cups lemon juice
- 1 cup sugar
- 1 cup water
- 1 tbsp lemon zest
- 1 1/2 cups coconut milk
Instructions
- Cut 5 lmeons in half and gebtly juice them. Then, remove the middle fruit from each half to use as little lemon bowls.
- In a sauce pan combine the water, lemon zest and sugar until the sugar is melted.
- Remove from heat and let it cool to room temperature.
- Add in lemon juice and and coconut milk and place in the freezer to freeze for 3 hours.
- Scoop the semi-frozen sorbet into empty lemons.
- Freeze the lemons again until ready to serve.
Nutrition
Calories: 214kcal | Carbohydrates: 37g | Protein: 2g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 251mg | Fiber: 2g | Sugar: 28g | Vitamin A: 19IU | Vitamin C: 61mg | Calcium: 31mg | Iron: 2mg
