Paleo Lemon Sorbet
This Paleo Lemon Sorbet is a sweet and tart dessert recipe that is just 3 ingredients! Can be made with or without an ice cream maker.
Servings: 1 .5 pints, or about 4 cups
Calories: 132
Ingredients
- 2 cups water
- 1-1/2 cups fresh squeezed lemon juice from 8-10 lemons
- 1/2 cup honey or more to taste
- 2 tablespoons lemon zest from 2 lemons
- Paleo coconut whipped cream optional
Instructions
- hours before making, put your ice cream maker tub in the freezer.
- In a small pot over medium heat, combine the water, honey and lemon zest. Warm until the honey is dissolved. It doesn't have to get hot, just warm.
- Remove the pot from heat, and add the lemon juice. Stir to combine. Taste for sweetness. Add more honey if desired.
- Transfer to an airtight container, and refrigerate until cold, 2 hours.
- Transfer the cold lemon sorbet liquid to your ice cream maker, and freeze according to manufacturers instructions.
- Spoon to frozen sorbet to a freezer safe container (I use a metal loaf pan), and freeze another 2 hours until frozen solid.
- If you don't have an ice cream maker, just pour the lemon mixer right into a metal loaf pan and freeze it for 2 hours. Every 20 minutes or so, scrape with with a spoon to get air in to it.
- Scoop and serve. I love mine topped with my paleo coconut whipped cream!
Notes
*I've also made this with coconut sugar, but the coconut sugar is such a dark color it makes the sorbet brown instead of yellow. Still tastes great! If using coconut sugar instead of honey, use 1 cup or more to taste.
Nutrition
Calories: 132 | Total Carbs: 19.8g | Protein: 0.6g | Fat: 0.1g | Fiber: 0.3g | Net Carbs: 20g