3-Ingredient Lemon Coconut Sorbet
A simple, no-churn lemon coconut sorbet made with just three ingredients for a refreshing treat that tastes like summer.
Ingredients
For the Sorbet
- 1 can full-fat coconut milk Do not substitute with light coconut milk.
- 0.5 cup lemon juice Fresh is best, but bottled lemon juice can be used.
- 0.5 cup sugar Can substitute with honey or agave.
Instructions
Preparation
- In a large bowl, combine the full-fat coconut milk, lemon juice, and sugar.
- Stir the mixture until the sugar mostly dissolves.
- Pour the mixture into a loaf pan.
Freezing
- Place the loaf pan in the freezer.
- Every hour, use a fork to scrape the mixture to break up any icy bits.
- After 4 hours, your sorbet should be ready to serve.
Notes
For a variation, you can substitute lemon with lime, or mix in some lemon zest for extra flavor. To keep the sorbet from hardening overnight, mix in a bit more coconut milk after a few hours of freezing and stir again.