Strawberry Lemon Sorbet
Just 4 ingredients & served up in half of a lemon for an easy summer treat that we can’t get enough of.
PREP TIME
20 minutes
COOK TIME
—
INGREDIENTS
4
Serves: 8-10
Ingredients
- 5 cups5 cups5 cups Frozen Strawberries
- 3 - 4 Tbsp3 - 4 Tbsp3 - 4 Tbsp Lemon Juice
- 0.25 cup0.25 cup0.25 cup Coconut Milk, canned cream
- 0.25 cup0.25 cup0.25 cup Pure Maple Syrup
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Slice lemons in half lengthwise. Use a spoon to scoop out the insides in one piece. Use a hand juicer to separate the juice or blend and strain. (Store any extra lemon juice in the fridge). Set aside the lemon halves to use as bowls.
- Add frozen strawberries, coconut cream, lemon juice and maple syrup to a food processor.
- Blend on high speed to achieve a smooth sorbet.
- Add sorbet to lemon halves and freeze. Let sit out for 15 minutes to thaw a bit before eating.
Notes
Will keep for up to 3 months in the freezer if stored in an airtight container.
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My Notes:
About This Recipe
Show nutritional information
Autoimmune Protocol Dairy Free Desserts Egg Free Gluten Free Grain Free Ice Cream Nightshade Free Nut Free Paleo Pescetarian Plant Based Shellfish Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 90 |
| Fat: | 1 g |
| Carbohydrates: | 18 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 1 mg |
| Fiber: | 2 g |
| Sugars: | 15 g |
| Calculated for total recipe. | |
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