Creamy Lemon Cup Sorbet

Justine Colbert

A delicious and fun lemony frozen dessert, completely dairy free and refined sugar free. Made
with just a few ingredients these are such to transport you to the Amalfi coast!

5 from 3 votes

COURSE CUISINE
Dessert Italian

SERVINGS
6 people

EQUIPMENT
1 Blender I used a vitamix
silicone ice cube trays linked above

INGREDIENTS
6 lemons, cutting off the ends and removing the pulp for the cups
1 can coconut cream frozen into cubes (brand linked above)
4-5 tbsp maple syrup
1/4 cup lemon juice
2 lemons, peeled and cut in half frozen
1 drop lemon essential oil optional, brand linked above

INSTRUCTIONS
1. Start by pouring coconut cream into ice cube molds and place into the freezer.
2. Peel two lemons, cut in half and remove any large seeds. Place them in the freezer in
 Tupperware. Freeze both for several hours or overnight.
3. To make the lemon cups, slice off the very bottom of 6 lemons. It should allow the lemons to
be able to placed upright without falling over. Set the sliced lemon pieces aside.
4. Then cut off the tops, about 1/2-1 inch thick and set aside. Remove the flesh (all the pulp
and juice) by using a spoon. Use the spoon to gently scrape inside the lemon to remove it
all. Saving about 1/4 of lemon juice. (I find this process is best over a bowl)
5. Place the lemons upright then place the sliced bottom pieces inside the lemon onto the the
bottoms, allowing them to close off any holes in the bottom of the lemon.
6. Place in the freezer with the coconut cream and lemons to freeze for several hours (or
overnight).
7. To make the sorbet, remove frozen lemons and coconut cream cubes. Allow to thaw for
about 20 minutes.
8. Place into a high speed blender with lemon juice, maple syrup and lemon essential or zest
(optional)
9. Blending until smooth. If you using a high speed blender like a vitamix, use the tamper to
push down as go. If not using a high speed blender, simply stop as you go, mixing it with a
spoon in between blending.
10. Once smooth, remove lemon cups from freezer and using a spoon or ice cream scooper to
pour the sorbet mixture into the lemons. Top with lemon slices.
11. Save any remaining sorbet in an airtight container in the freezer.
12. Freeze the lemons for several hours or overnight before serving.
13. Allow to thaw for at least 10 minutes before eating. Garnish with fresh mint.
14. Save in the freezer up to 5 days.
15. Enjoy!

KEYWORD
italian, lemon, sorbet