3 Ingredient Lemon Sorbet
Make 3-ingredient lemon sorbet, low-sugar, gluten-free, and refreshing. Ready fast, perfect for healthy desserts.
Servings 4 portions
Calories 139kcal
Ingredients
- ½ cup lemon juice from 3-4 lemons, less acidic varieties preferred
- 1 cup full-fat coconut milk organic, canned, no additives
- 2 tbsp date powder or 2-3 tablespoons erythritol/monk fruit for low-carb
- 1 teaspoon fresh mint leaves finely chopped, for garnish (optional)
Instructions
- Juice lemons to yield ½ cup. Strain to remove pulp and seeds for a smooth texture.
- Next, in a blender, combine lemon juice, coconut milk, and date powder (or sweetener). Blend until smooth. Taste and adjust sweetness, adding more sweetener if needed.
- Pour mixture into a shallow, freezer-safe container. Freeze for 2–3 hours, stirring every 30–45 minutes (at least twice) to break up ice crystals and ensure a creamy texture.
- Scoop into bowls or glasses, garnish with mint if desired, and serve immediately. Alternatively, soften in the fridge for 10 minutes before serving if too firm.
- Finally, store in an airtight container in the freezer for up to 1 week. Re-blend or stir before serving to restore texture.
Notes
- Choose Less Acidic Lemons: Reduces need for sweetener, otherwise it may overpower.
- Stir During Freezing: Prevents ice crystals, for example, ensuring creaminess.
- Use Quality Coconut Milk: Full-fat, organic ensures richness, thus avoiding watery texture.
- Balance Sweetness: Taste before freezing, so it’s tailored to your preference.
Nutrition
Calories: 139kcal | Carbohydrates: 9g | Protein: 1g | Fat: 12g | Saturated Fat: 11g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 207mg | Fiber: 1g | Sugar: 6g | Vitamin A: 14IU | Vitamin C: 12mg | Calcium: 17mg | Iron: 2mg