Creamy Lemon Sorbet

5 from 1 vote

Prep Time 10

Freeze Time 2

Total Time 2 10

Course Dessert

Servings 4

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)

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.

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!