Creamy Lemon Cup Sorbet
A delicious and fun lemony frozen dessert, completely dairy free and refined sugar free. Made with just a few ingredients these are such to transport you to the Amalfi coast!
Equipment
- 1 Blender I used a vitamix
- silicone ice cube trays linked above
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 drop lemon essential oil optional, 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!