As I rolled through my Tiktok feed recently, a single clip stood out for me among all the culinary hacks and light recipe videos. Why? Because when it comes to the summer, I want to minimize the time in the kitchen and maximize the results. This video promised I could make creamy, delicious lemon sorbet in less than ten minutes of active preparation time.
This promise appealed for several reasons. Only, when the weather is heated, I find myself leaving chocolate for the refreshing bait of fruits forward desserts. Especially I weigh on Citrus – I’m probably my local supermarket’s number one lime pop -up buyer during the summer months. And second, the three ingredients are needed for this effortless frozen dessert, things I always have on my hand in my kitchen: lemons, coconut flour and honey.
After giving it a vortex in my blender, I was shocked by the wonderful structure and taste of this easy to make dessert. It is mild lemony – more like lemonis than sorbet – with excellent creaminess and a ton of versatility.
I had expected the taste might be bitter as you mix the lemons whole (crust and everything!), But instead it has a zing of citrus balanced by fat milk fat. And the coconut milk, by the way, does not overwhelm the coconut flavor at all.
I love how simple this frozen is to manufacture, especially as I can handle it in front and keep a set of frozen dice ready for a dessert at the last minute or for when hanking hits.
Simply Recipes / Michaela Kozaric Sebrek
How to make my 3-ingredient lemon coconut sorbet
To make four portions (three cups of sorbet), you need:
- 2 lemons, washed, dried and end up trimmed
- 1 (13.5 ounces) can fully low -fat coconut milk
- 1/4 cup of honey, agave or maple syrup
Cut the lemons into 1-inch pieces, remove any seeds, and combine them with coconut milk and sweetener of your choice in a blender pot. Mix at high speed until there are no piles of crust left and the mixture is emulsified, approx. 1 minute. Pour the liquid into clean ice cube trays (you need 3 standard trays) and freeze until frozen solid, 2 to 6 hours. (Trays that form standard size or smaller cubes will make the dice easier to mix later.)
Once frozen, return the dice back to the blender and start mixing at low speed using your manipulation to force the dice against the blade as you increase the speed to medium high. If you do not have a manipulation, you may need to add some hot water (start with a tablespoon) to get the blender going. Mix until creamy appearance and butter, 1 minute in a high -speed blender like a Vitamix (2 to 3 minutes in less high -powered blenders). When fully mixed, it is served immediately.
If you have leftovers of sorbet, just pour the mixed mixture back into the ice cube tray and frozen again. You will have to mix every time before you enjoy.
Tips and tricks to manufacture this 3-ingredient sorbet
- Feel free to customize this recipe for any kind of citrus! Limes or Meyer -Citrons would be nice to try, and oranges could also work. It may be necessary to use less sweetener and/or coconut milk if you use oranges as they have a lot of natural sweet juice inside.
- I love using honey for this recipe because of its complex flavor, but use the liquid sweetener you like best. You can play with how much sweetener you like in sorbet according to your preference, but be careful: add too little and the frozen treat will become icy.
- This sorbet is so versatile. Next time I make it, I plan to add some fresh mint to the blender with the other ingredients, or maybe some fresh ginger or a splash of limoncello to a fun adult twist!
Simply Recipes / Michaela Kozaric Sebrek