This Creamy Lemon Sorbet is easy to make with just 4 real food ingredients making it the perfect healthy and refreshing summer treat.
Ready to make it?
Creamy Lemon Sorbet
This easy and delicious dessert is so refreshing and only requires 4 ingredients:
- Honey (or Maple Syrup if vegan)
- Coconut Cream
- Lemons/Lemon Juice
- Milk or Creamer of choice
PRODUCTS/BRANDS I USED & RECOMMEND
This recipe is gluten free, dairy free, paleo and vegan complaint when using the products listed below. Here is a list of what I have tested and used in order to fully recommend each item for this recipe. Click on the following in order to be taken to the specific product:
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs:
- gluten free
- grain free
- refined sugar free
- naturally sweetened
- vegetarian
- vegan (using maple syrup instead of honey)
- dairy free
Tips & Tricks:
Lemon Sorbet:
- Blend together the honey or maple syrup, coconut cream (using only the hardened part from the can with none of the liquid), lemon juice (fresh from lemons) until fully smooth. Taste and see if you’d like it a little sweeter.
- Pour the mixture into an ice mold and freeze until fully frozen.
- Add the cubes to a blender and blend on low adding 1 tbsp of milk or creamer at a time until it blends and is smooth. You will likely need to use the stick from your blender to press down the contents or scrape the sides frequently. Patience is key here!
Lemon Shells:
- In order to make the shells, cut off the top part of the lemon and set it aside.
- Next, carefully carve out the inside of them lemon and reserve it for the juice.
- Finally, cut off the very bottom of the lemon, ensuring it’s flat so that the lemon will be able to stand. Place the piece of the lemon you cut off, flat side down, inside the hollow lemon right on the bottom to create a closed vessel.
- Once you created the lemon shells, place them on a dish or baking sheet and place the shells and tops (or “lids”) in the freezer until ready to fill and serve.
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
Hungry for More?
Try these lemon recipes next:
- Lemon Bars
- Crispy Lemon Greek Fries
- Almond Flour Lemon Cake
- Dairy Free Lemon Tart with Pretzel Crust
- Mixed Berry Lemon Poppyseed Salad
- Creamy Lemon and Herb Dressing
- Sheet Pan Lemon Rosemary Dijon Chicken
- Lemon Chicken Orzo Soup
- One Skillet Lemon & Thyme Chicken Milanese
- Lemon and Garlic Roasted Chickpeas
- Whipped Ricotta
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Creamy Lemon Sorbet
Equipment
- High Powered Blender or Food Processor
- Ice Mold
Ingredients
Lemon Sorbet
- 1 cup coconut cream (use only the solidified part from the can, none of the liquid)
- ½ cup lemon juice
- ¼ cup honey or maple syrup (add more if desiring it to be sweeter)
- 1-4 tbsp milk or creamer (I use nutpods to keep it dairy free)
Lemon Shells (Optional)
- 4 lemons
- fresh basil
Instructions
Lemon Shells (Optional)
- In order to make the shells, cut off the top part of the lemon and set it aside.
- Next, carefully carve out the inside of them lemon and reserve it for the juice that is used in the sorbet recipe.
- Finally, cut off the very bottom of the lemon, ensuring it's flat so that the lemon will be able to stand. Place the piece of the lemon you cut off, flat side down, inside the hollow lemon right on the bottom to create a closed vessel.
- Once you created the lemon shells, place them on a dish or baking sheet and place the shells and tops (or "lids") in the freezer until ready to fill and serve.
Lemon Sorbet
- Blend together the honey or maple syrup, coconut cream (using only the hardened part from the can with none of the liquid), lemon juice (fresh from lemons) until fully smooth. Taste and see if you'd like it a little sweeter.
- Pour the mixture into an ice mold and freeze until fully frozen (about 2 hours, but I prefer to make it in advance and let it freeze overnight).
- Add the cubes to a blender and blend on low adding 1 tbsp of milk or creamer at a time until it blends and is smooth. You will likely need to use the stick from your blender to press down the contents or (with the blender turned off) scrape the sides frequently. Patience is key here!
- If using right away: Spoon the lemon sorbet into a container with a lid to keep in the freezer for 15 minutes to chill.
- If using at a later time: Spoon the lemon sorbet into a container with a lid to keep in the freezer until ready to use. Note that if kept in the freezer, it will get pretty tough to scoop. Aim to let the sorbet thaw for 5 minutes or so until scoop-able.
- To finish them, fill the prepped lemon shells (if using) with the sorbet and top each with the lemon top "lid" and a little basil to look like a leaf. If not using the shells, scoop the sorbet into a bowl and enjoy as is!
I made this for a dinner party and it was a crowd favorite for sure!! The sorbet was surprisingly easy, and even though cleaning the lemons took a little bit of time it was well worth it because people loved the presentation!!! Thanks for another winner, Kayla 🙂
I’m so glad that everyone loved this one AND that is was easy! I agree that the extra little bit of lemon prep is worth it for the outcome. 🙂 Thank you as always, Olivia!!! 🙂
What can I substitute coconut cream for in this recipe? I am allergic to coconut unfortunately.
Try heavy cream! I haven’t tried it but should be delicious!
Can you make ahead? Or should you make the sorbet fresh and fill into the prepared lemons? Thank you!
You can make it ahead slightly! I wouldn’t prepare it too much in advance and risk some freezer burn or icing, but I have made it a day ahead before.