There is truly nothing more refreshing than this creamy lemon cup sorbet!  This dessert brings me right back to my childhood.

Growing up, we had a favorite neighborhood Italian restaurant that served lemon and orange sorbet inside the actual fruit!

Even as a kid, I was obsessed. It wasn’t just delicious—it looked stunning and smelled like pure citrus heaven.  Freezing sorbet inside the rind brings out a fresh lemon aroma and boosts the flavor in the most magical way.

The best way to describe it? It’s like eating the essence of a lemon—refreshing, creamy, and bright.

This creamy lemon cup sorbet is inspired by the Amalfi Coast, a region famous for its bold, fragrant lemons.  Italian cooking is known for its simplicity. This dessert is no different—made with just three wholesome ingredients!

It’s a perfect finish after a hearty bowl of pasta or as a light treat on a hot day.

Every time I make this, I’m instantly transported back to childhood. It’s nostalgic, fun, and unbelievably refreshing.

Made with only 3 Ingredients:

• Lemons

• Coconut cream

• Pure Maple Syrup

This creamy lemon sorbet is a healthy treat with a perfect combination of sweet and tart.  The coconut cream brings an incredible dairy free creaminess to the blended frozen lemons. I highly recommend this brand, it’s really creamy with great flavor.  

Freeze with BPA-Free Ice Cube Molds

Freeze the coconut cream into cubes by using these silicone ice cube trays!  

They’re BPA free and the key to making this ice cream by easily being able to pop them out when you’re ready to make and enjoy your sorbet!

Health Benefits of this Lemon Cup Sorbet

Lemons are packed with vitamin C, antioxidants, and antibacterial properties that support your immune system and digestion.

Blending some of the rind and seeds adds extra fiber and phytonutrients. Yes, this ice cream is actually good for you!

I love a dessert that’s both refreshing and gives my immune system a boost! This one does both—and it’s so easy to make. 🙂

Equipment you Need

You can use any blender for this recipe, although I highly recommend a high speed blender like the Vitamix (I use it every single day from smoothies to soups to vegan cheese).  

If you don’t have a high speed blender, simply allow the frozen lemon and coconut cream cubes thaw for a bite before adding to your blender to make them easier to blend.

Over the years since originally making this, I began using these BPA-free silicone ice cube molds!  They are designed to pop out easily, make this recipe so much easier to make and blend! 

How to make the Lemon Cups

Start by cutting the off the very bottoms of the lemons, about 1/4 of an inch thick.  This allows the lemons to “sit” upright.

Set the pieces aside.  Then cut off the tops of the lemon.  About 1/2-1 inch thick pieces.  I like to call these the “lemon hats”, it’ll be the top part you put on top of lemon after filling with sorbet.

Once cut, use a spoon to remove the juice and pulp inside.

Using a spoon to gently scrap the inside of the lemon and it will remove all the flesh.  You can discard or freeze the pulp.  Saving 1/4 cup of the lemon juice for the sorbet recipe.

Then place the bottoms (the pieces you cut off first) inside the lemons on the bottom.  This will allow you to close off any holes on the bottom, still allowing the lemon to remain upright.

Once you make your sorbet, fill the lemons up and top with remaining slices aka top hats! 🙂

Extra Lemony Love

Give these an extra pop of lemon flavor but adding in some food grade lemon essential.  

I love a pretty lemony, tart flavor so I like to add a 1-2 drops.  You can also achieve this by adding in the zest of a lemon. About 1-2 tsp of lemon zest.

serve in lemon cups