Lemon Sorbet

Ingredients

• 6large fresh lemons
• 200 g (1 cup)granulated sugar
• 120 ml (½ cup)water
• 300 ml (1¼ cups)lemon juice, from the 6 fresh lemons
• 15 ml (1 tablespoon)lemon zest
• 383 g (13½ oz)full-fat coconut milk
• 1.25 ml (¼ teaspoon)fine sea salt
• to tastefresh mint

Instructions

1. 1

   Make lemon cups

   Slice a thin piece from the bottom of each of the 6 lemons, just enough for it to stand upright, and set these pieces aside.

2. 2

   Remove the tops

   Cut a top about 1.3–2.5 cm (½–1 inch) thick from each lemon and keep the tops.

3. 3

   Scoop out lemons

   Scoop the pulp and juice into a bowl. Strain the juice through a fine mesh strainer to remove the pulp, reserving 300 ml (1¼ cups) for the recipe.

4. 4

   Patch the bases

   Once the lemons are hollow, tuck the saved bottom pieces inside the shells to cover any holes and seal their bases.

5. 5

   Freeze the cups

   Stand the lemon shells and their tops on a small tray or in a muffin tin and freeze until solid while you prepare the sorbet.

6. 6

   Combine syrup

   Put the sugar and water in a small saucepan.

7. 7

   Dissolve sugar

   Warm over a low heat, stirring until the sugar has fully dissolved. Do not let the mixture boil.

8. 8

   Cool syrup

   Set the syrup aside and let it cool completely.

9. 9

   Blend ingredients

   Pour the cooled syrup into a blender with the lemon juice, zest, coconut milk and sea salt.

10. 10

    Blend until smooth

    Blend until the mixture is silky and well combined.

11. 11

    Freeze the sorbet

    Pour the mixture into a shallow, freezer-safe container, cover and freeze for 4 hours, stirring every hour to break up ice crystals.

12. 12

    Fill lemon cups

    When the sorbet has thickened to a soft-serve consistency, at about the 3-hour mark, scoop it into the frozen lemon cups.

13. 13

    Firm up sorbet

    Replace the lemon tops as lids and return the filled cups to the freezer for at least 1 more hour to firm up.

14. 14

    Serve with mint

    Serve frozen, garnished with fresh mint.

What is lemon sorbet?

Sorbet is a frozen dessert traditionally made from fruit, sugar and water, with roots in Italian frozen-dessert traditions. This version pairs fresh lemon with coconut milk for a smooth, tangy finish.

Lemon shells make natural serving cups, while their saved tops act as little lids. The zest adds aromatic citrus flavour alongside the juice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 297 calories, 3g protein, 49g carbs, 14g fat.

The sugar and lemon juice provide most of the carbohydrates, while the full-fat coconut milk contributes most of the fat; it also provides some of the recipe's protein. Serve a lemon cup after a meal with a source of protein, such as yoghurt, if you want a more balanced overall plate.

Why use coconut milk?

Coconut milk: Full-fat coconut milk gives this sorbet a rounder, creamier texture than a simple fruit-and-syrup mixture. Blend it thoroughly with the lemon and syrup so the mixture is even.

Sea salt: A small amount rounds out the sharp lemon and sweetness without making the dessert taste salty.

Getting the lemon cups ready

Stable bases: Trim only a thin piece from each lemon so it can stand upright. Tucking the saved piece inside helps seal the bottom without cutting deeply into the shell.

Juice: Scoop the fruit over a bowl to catch the juice, then strain it to remove pulp. Measure out 300 ml for the sorbet mixture.

Freezing for a smooth texture

Stirring: Freeze the mixture in a shallow container and stir it every hour during the 4-hour freeze. Breaking up developing ice crystals helps keep the texture more even.

Soft-serve stage: At about 3 hours, the sorbet should be thick enough to scoop into the frozen lemon cups. Return them to the freezer for at least another hour to firm up.

Serving and timing

Plan for the full 260 minutes, including freezing time, and start chilling the lemon cups while the syrup cools. The cups need to be solid before filling.

Serve the portions straight from the freezer with fresh mint. The lemon lids are decorative; remove them before eating.

What to serve alongside

This tart, creamy sorbet works well after a rich meal, when a small, bright dessert is welcome. Fresh berries or thin slices of fruit can accompany it without competing with the lemon.

For a simple presentation, put each lemon cup on a small plate and add the mint just before serving.

Recipe notes & tips

• Choose large lemons with a shape that can stand upright once their bases are trimmed.
• Strain the scooped lemon juice before measuring it so the sorbet mixture is free of pulp.
• Let the syrup cool completely before blending it with the other ingredients.
• Stir the sorbet every hour during its 4-hour freeze to break up ice crystals.
• Freeze the empty lemon cups upright in a muffin tin if they are liable to tip over.
• Add the mint garnish just before serving.

Variations

• Lime twist: Replace some of the lemon juice with fresh lime juice for a different citrus edge.
• Orange blend: Use a portion of orange juice in place of some lemon juice for a milder flavour.
• Berry topping: Serve with fresh berries for a fruity contrast.
• Coconut finish: Sprinkle a little toasted coconut over the sorbet just before serving.
• Mint accent: Finely chop a few mint leaves and use them as a garnish.

Common mistakes to avoid

• Cutting too much from the base: A deep cut can leave a hole; trim only enough for the lemon to stand.
• Skipping the strainer: Pulp can make the mixture uneven; strain the juice before measuring.
• Boiling the syrup: The method calls for dissolving the sugar without boiling; keep the pan over low heat.
• Blending warm syrup: It can affect the mixture; let the syrup cool completely first.
• Leaving the sorbet unstirred: Ice crystals can build up; stir every hour during the 4-hour freeze.
• Filling the cups too early: The mixture may be too runny to scoop; wait until it reaches a soft-serve consistency at about 3 hours.

How to store

Keep the filled lemon cups covered in the freezer and serve them frozen. If storing the sorbet in a container, keep it covered; let it soften briefly at room temperature if it is too firm to scoop.

Frequently asked questions