While I was recently able to scroll through my TIKTOK feed, a single clip stood up under all the culinary hacks and simple recipe videos. Why? Because in summer I would like to minimize the time in the kitchen and maximize the results. This video promised that I could make creamy, delicious lemon sorbet in less than ten minutes of active preparation.
This promise was appealing for several reasons. Firstly, when the weather warms up, I leave chocolate back to prevent the refreshing charm of desserts with fruit-forward desserts. In particular, I like it to citrus fruits – I am probably the buyer of Lime -Eis on the stem of my local supermarket in the summer months. Secondly, the three ingredients that are needed for this effortlessly frozen dessert are things that I always have in my kitchen: lemons, coconut milk and honey.
After giving him a vertebrae in my mixer, I was shocked by the wonderful texture and the taste of this easily to be done. It is a mild lemon – more like lemon ice cream than sorbet – with excellent creaminess and a lot of versatility.
I had expected that the taste could be bitter because they mix the lemons completely (bark and everything!), But instead it has a citrus fruits that are compensated for by the fat of coconut milk. And this coconut milk does not overwhelm with coconut taste.
I love how easy to make this frozen, especially since I make it in front and prepare a number of frozen cubes for a dessert at the last minute or forever.
Simply recipes / Michaela Kozaric Sebrek
How I do my 3-intrordient-lemon koconut sorbet
To make four portions (three cups of sorbet), you need:
- 2 lemons, washed, dried and ended
- 1 (13.5 ounces) coconut milk with full fat
- 1/4 cup of honey, agave or maple syrup
Cut the lemons into 1-inch pieces, remove all the seeds and combine them with the coconut milk and the sweetener of your choice in a mixer. Mix the high speed until there are no boulders and the mixture is emulsified for about 1 minute. Pour the liquid into clean ice cubes (you need 3 standard shells) and freeze 2 to 6 hours until it was frozen. (Tablets that form standard or smaller cubes makes it easier to mix the cubes later.)
As soon as you are frozen, put the cubes back into the mixer and mix at low speed, forcing your manipulator to force the cubes in the direction of the blade when you increase the speed at medium high. If you do not have a manipulation -related manipulations, you may need to add a little hot water (start with a tablespoon) to get the mixer going. Mix up to creamy looking and butter yellow, 1 minute in a high -speed mixer such as a vitamix (2 to 3 minutes in less high -performance mixers). As soon as they are fully mixed, serve immediately.
If you have a sorbet, just pour the mixed mixture back into the ice cube bowl and catch it up again. You have to mix yourself every time you enjoy it.
Tips and tricks to make this sorbet with 3-ingredients
- Feel free to adapt this recipe to any kind of citrus fruits! Limettes or Meyer lemons would be great to try and oranges could also work. You may need to use less sweeteners and/or coconut milk if you use oranges because you have a lot of natural sweet juice inside.
- I love using honey for this recipe because of its complex taste, but use the liquid sweetener that you like best. With how much sweetener you like in the sorbet, you can play around according to your wishes, but you can do it: add too little and the frozen treat becomes icy.
- This sorbet is so versatile. The next time I do it, I plan to add a fresh mint to the mixer together with the other ingredients, or maybe a fresh ginger or a splash of lemoncello for a fun turn for adults!
Simply recipes / Michaela Kozaric Sebrek
