You guys… these lemon sorbet cups are the dessert of the summer.
If you love the taste of fresh lemons, you’ll absolutely love this lemon sorbet recipe!
Why you’ll love this lemon sorbet recipe
They’re the perfect treat on hot summer days. I’m not sure about you, but I’m a sucker for frozen desserts on a hot summer day. These lemon sorbet cups are one of my go to summer recipes!
You don’t need an ice cream maker to make these lemon sorbet cups! Making lemon sorbet has never been easier – all you need to make these is a blender (or a food processor). Ice cream makers are great and all, but definitely not needed to make tasty treats (take my no churn Oreo mint ice cream for example)!
Ingredients
To make these lemon sorbet cups, you’ll need:
- Lemons – You’ll need two frozen lemons as well as three lemons to use as the cups for this treat (these lemons will also provide the freshly squeezed lemon juice needed in this recipe).
- Coconut cream – This makes you lemon sorbet creamy and the touch of coconut flavor you get is heavenly.
- Honey – The honey helps to sweeten these lemon sorbet cups a bit. Feel free to sub the honey for maple syrup!
- Lemon juice – Freshly squeezed juice from some Meyer lemons is preferred!
- Mint for garnish – This is totally optional, but I love the flavor combination of mint and lemon!
If you’re not a fan of honey (or maple syrup) you could add some simple syrup. Do this by adding equal parts sugar and water to a saucepan over medium heat until the sugar dissolves. If you do this, I’d recommend adding a lemon peel or two to the mixture until the sugar has completely dissolved. This will add a touch more lemon flavor, too! Feel free to use corn syrup, too.
Note: If you love lemon sorbet and want a touch more lemon flavor, feel free to add some lemon zest or lemon essential oil.
How to make lemon sorbet
Begin by peeling two lemons, cut each in half, and remove any seeds. Place the lemons into a ziplock bag and place in the freezer for a few hours (or overnight).
Now, there are two ways you can go about making the lemon sorbet:
- Make lemon sorbet inside of a lemon
- Make lemon sorbet inside of a freezer safe container
I love making lemon sorbet inside of lemons (I think it looks so cute) but it is a bit more work.
To make lemon sorbet inside of a lemon, you’ll need to:
Slice off the top and bottom of a lemon and with a spoon, gently remove the pulp from the lemon. It should come out pretty easily, with little to no force needed.
Add the bottom of the lemon that was cut off inside of the lemon – this will close off the hole and prevent too much of the lemon sorbet mixture to leak out.
Add the frozen lemon to a blender along with the coconut cream, honey, and freshly squeezed lemon juice and blend. Then pour the mixture into the hollowed out lemons. Place them in the freezer to set for a few hours then top with mint and enjoy! Here’s a video on how to do this:
To make the lemon sorbet inside of a freezer safe container:
This is the easiest way to make lemon sorbet. For this method, all you have to do with the lemons is juice them.
Add the frozen lemon to a blender along with the coconut cream, honey, and freshly squeezed lemon juice and blend. Then pour the mixture into a freezer safe container. Place in the freezer to set for a few hours, scoop into a bowl, and then top with mint and enjoy!
How to Make Lemon Sorbet
Lemon sorbet is the dessert of the summer! These are tart, sweet, and almost too cute to eat.
- Prep Time: 15 Minutes
- Time Spent Chilling: Up to 8 hours
- Total Time: 8 hours and 15 minutes
- Yield: 3 servings 1x
Ingredients
- 2 frozen lemons (cut, peeled, and seeds removed)
- 3 lemons
- 1 can coconut cream
- 1/3 cup freshly squeezed lemon juice
- 2 TBSP honey
Instructions
- Begin by peeling two lemons, cut each in half, and remove any seeds. Place the lemons into a ziplock bag and place in the freezer for a few hours (or overnight).
- Slice off the top and bottom of a lemon and with a spoon, gently remove the pulp from the lemon. It should come out pretty easily, with little to no force needed.
- Add the bottom of the lemon that was cut off inside of the lemon – this will close off the hole and prevent too much of the lemon sorbet mixture to leak out.
- Add the frozen lemon to a blender along with the coconut cream, honey, and freshly squeezed lemon juice and blend. Then pour the mixture into the hollowed out lemons. Place them in the freezer to set for a few hours then top with mint and enjoy!
Notes
To make the lemon sorbet inside of a freezer safe container:
Add the frozen lemon to a blender along with the coconut cream, honey, and freshly squeezed lemon juice and blend. Then pour the mixture into a freezer safe container. Place in the freezer to set for a few hours, scoop into a bowl, and then top with mint and enjoy!
