2 Ingredient Lemon Sorbet
Forget about turning lemons into lemonade! We’re turning lemons into the most delicious 2-ingredient sorbet. It’s a little bit tangy, a little bit sweet and the perfect dairy-free dessert for those hot summer nights.
Ingredients
- 2 lbs (907 g) seedless or meyer lemons
- 1 (11.25 oz) can sweetened coconut condensed milk
Instructions
- Wash and dry the lemons. Place a lemon on a cutting board and use a sharp knife to slice off both ends of the lemon, creating flat surfaces.
- Stand the lemon upright on one of the flat ends. Starting from the top, carefully slice downward along the curve of the lemon to remove the peel and white pith, following the natural shape of the lemon. Continue rotating and slicing until all of the peel and pith are removed, leaving the flesh of the lemon exposed. Repeat with remaining lemons.
- Once the lemons are peeled, cut it into 1-inch cubes. Remove any seeds.
- Transfer lemon cubes to a parchment lined sheet tray in a single layer. Freeze until solid, about 2 to 4 hours.
- Add frozen lemon cubes to a large food processor and blend until creamy, scraping down the sides a few times to help the processor blend. At first it will look crumbly, but the more it blends it will slowly turn into a sorbet consistency.
- Once the mixture is creamy, and with the machine running, add the condensed milk and blend until smooth.
- Transfer the mixture to a loaf pan and freeze again until firm, about 2 to 4 hours. Keep sorbet in freezer until ready to be served.
Notes
- This recipe yields around 4 cups or 1 quart of sorbet.
- This recipe works best with Meyer lemons or seedless lemons. I like using seedless lemons (Wonderful Seedless Lemons brand) because it will be a lot less work. Meyer lemons also have less seeds than regular lemons and are sweeter than regular lemons.
- I used slightly over 2 lbs of lemons. After the peels and pith are removed I was left with about 615 grams of lemons.
- It’s important to make sure to remove all of the pith from the lemon because the pith will make the sorbet bitter.
- If you don't have access to coconut condensed milk, other sweetened dairy-free condensed milk varieties should also work. The lemon sorbet already has a sorbet consistency just from the lemons being pulsed through the food processor. The condensed milk is there to add sweetness while also keeping it creamy.
Serving: 1serving, Calories: 172kcal, Carbohydrates: 33g, Protein: 1g, Fat: 5g, Saturated Fat: 5g, Sodium: 32mg, Fiber: 2g, Sugar: 26g, NET CARBS: 31
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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