Make Creamy Sweet & Tart Fruit Sorbet with Lemon Cups!
Create this refreshing citrus fruit sorbet using coconut cream and juice for a unique homemade dessert.
Who here loves a good tart and sweet lemon dessert?
If you find yourself with some extra citrus on hand this summer, consider making creamy lemon or orange sorbet in fruit cups. This treat is ultra-refreshing and has just a few easy ingredients. What a fun and creative way to turn fresh lemon or orange juice into a special dessert all will love. It reminds me of those popular frozen sorbet fruit cup desserts from Costco.
We first spotted this lemon cup dessert idea from Instagram user Mamiawishappy, and I was inspired to try it with some modifications. I use coconut cream for a non-dairy route and granulated monk fruit as a sweetener. This onlinebo turned out super delclious. She added non-flavored gelatin, and I skipped that part, but feel free to experiment using it!
Sherbet vs Sorbet: What is the difference?
Technically, due to the added cream, I think this idea would fall more into the sherbet category. Traditionally sorbet has just fruit and sweetener while sherbet has heavy cream or buttermilk included. Since I opted for a dairy-free coconut cream it could fall into a gray area. Whatever you decide to call it, it’s delish!
Is sorbet vegan? Since there are no dairy or eggs, sorbet is naturally vegan. This recipe is also vegan if you opt for coconut cream.
Creamy Lemon Sorbet
yield: 8 SERVINGS
prep time: 30 MINUTES
cook time: 4 HOURS
total time: 4 HOURS 30 MINUTES
Lemon juice and coconut cream sorbet served in lemon cups.
Ingredients
- 4-5 lemons (enough to make 1/2 cup juice)
- 1/4 cup granulated sugar (or sweetener like monk fruit)
- 2/3 cup coconut cream
- 1/2 teaspoon vanilla extract
Directions
1
Slice the lemons in half. Use a serrated grapefruit spoon to scoop out the insides in one piece. Use a manual hand juicer to separate the juice. You'll need about 1/2 a cup of fresh juice. Set aside the lemon halves to use as bowls.
2
Add the juice to a small saucepan on the stove and heat to medium heat. Add the granulated sweetener, and whisk in the coconut cream and the vanilla extract. Simmer on low for about 5 minutes.
3
Pour the mixture into a glass measuring cup with spout. Carefully fill the lemon cups with the mixture on a sheet pan. Place the sheet pan in the freezer making sure it's level so they do not tip over. Freeze for a few hours or overnight. Let sit out for 15 minutes to thaw a bit before eating if frozen solid.
Extra tips for making this creamy lemon sorbet:
- I found the scrapping of the fruit to create a bowl to be an extra effort until I tried using a serrated grapefruit spoon. Pierce around the edges of the fruit and scoop it out as one piece. This speeds up the process a little.
- I decided to use a granulated sugar substitute called Lankanto monk fruit as we enjoy it. You can use granulated sugar or even experiment with honey or maple syrup. Taste it to see if it’s sweet enough for your liking,
- You can use whipping instead of coconut cream if desired. When using coconut cream from a can, be sure to empty the can and stir it well before measuring, as it tends to separate with the thicker portion on top.
Try using small oranges or tangerines to make orange sorbet!
I cannot decide what flavor was better. The lemons were tart, and these Cara Cara oranges are sweet and over the top delclious. If you’re looking for a unique treat to make this summer, give this idea a whirl and let us know how your family likes it!
Try peanut butter banana bark as another outstanding frozen dessert idea!
