I baked this Vegan Lemon Sorbet for my neighbor’s book club last week. The lemon made it zesty and refreshing, and my book club liked it.
Refreshing Citrus Lemon Sorbet Recipe
This vegan lemon sorbet recipe combines fresh lemon juice, coconut milk, and a touch of sweetener, creating a smooth and tangy sorbet. The recipe takes about 15 minutes to prepare and requires freezing time, making it a perfect treat for hot days.
Ingredients
- 1 cup freshly squeezed lemon juice (about 4-6 lemons)
- 1 cup coconut milk (full fat for creaminess)
- 3/4 cup agave syrup or maple syrup (adjust to taste)
- Zest of 2 lemons
- 1/4 cup water
- Pinch of salt
Instructions
- Prepare the Lemon Juice: Squeeze the lemons to get 1 cup of fresh lemon juice, and zest 2 lemons.
- Blend Ingredients: In a blender, combine the lemon juice, coconut milk, agave syrup, lemon zest, water, and a pinch of salt. Blend until smooth and well mixed.
- Chill Mixture: Pour the mixture into a bowl and chill in the refrigerator for about 30 minutes to enhance the flavors.
- Churn the Sorbet: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze: Transfer the sorbet to an airtight container and freeze for at least 4 hours or until firm.
- Serve: Scoop the sorbet into bowls and garnish with lemon zest or mint leaves if desired. Enjoy your refreshing vegan lemon sorbet!
Cook and Prep Times
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Freeze Time: 4 hours
- Total Time: 4 hours 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 140kcal
- Fat: 7g
- Protein: 1g
- Carbohydrates: 20g
I keep the sorbet in the freezer for up to two months. The stay zesty, and I let sit on the counter for five minutes before scooping.
