I Love Lemons: Lemon Coconut Sorbet

I LOVE LEMONS. You could say that ten times over and I would never get tired of it. The other night, one of my little ones was watching a series of So Yummy videos and she came across this one particular video and said, “Mama, you have got to see this one.” As I looked on, I immediately thought, “A touch of lemon would be so great in this!” And with that, that idea for this recipe was born, but just a little bit different.

No-churn, churned, and hand-made ice creams are becoming popular. Homemade ice cream is my jam all day long! Like, give me the homemade hand-churned ice cream, day or not, and I am there for it!

The ingredients for this recipe were so simple, and yet so delicious. Plus doubling-up on the pure vanilla extract can help any recipe, any day….as long as it is a dessert recipe. So here goes:

Lemon Coconut Sorbet

Makes 5 1/2 cup servings

1 can of coconut milk

1/8 cup of lemon juice

1/2 cup of granulated sugar

3 teaspoons of pure vanilla extract

Equipment:

Cuisinart Ice Cream Maker

Directions:

In a large mixing bowl with a whisk, stir to combine all four ingredients until completely smooth. *Note: The insert basket to your ice cream maker should be fully frozen 48 hours in advance of you making this treat.

With your ice cream maker set up, pour your ice cream mix into the maker.

Set to churn for 25-30 minutes or until completely thickened.

You can choose to enjoy your sorbet straight away or put it in an airtight container until you are ready for it.

Bon Appetit