Lemon and Coconut Sorbet

10 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 5 min Standing : 8 h
270 calories/serving


2 cups water 500 mL
1/2 cup lemon juice, freshly squeezed 2 3/4 lemons
1 cup sugar 200 g
1/2 cup unsweetened coconut milk 125 mL


  1. Pour the water, lemon juice, and sugar into a saucepan. Bring to a boil, then simmer, uncovered, 4-5 min, with occasional stirring, until a clear syrup is obtained. Let the syrup cool down in the refrigerator for about 20 min.
  2. Add the coconut milk, stir, then pour the mixture into a bowl and place it in the freezer.

    Take the mixture out of the freezer after about 3 h and stir it using a whisk. Return it to the freezer and repeat the same stirring operation after an additional 2 h.

  3. Set the sorbet aside in the freezer at least 3 h before serving into cups.

Nutrition Facts Table

per 1 serving (240 g)


% Daily Value




8 g

12 %

Saturated 6.7 g
+ Trans 0 g

34 %


0 mg


10 mg

0 %


55 g

18 %


0 g

2 %


52 g

Net Carbs

55 g


1 g

Vitamin A

0 %

Vitamin C

26 %


1 %


4 %


This recipe is :
Source of  :
Copper, Magnesium, Manganese, Vitamin C
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Fats 1 ½
Other Foods 3 ½

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10 Reviews (10 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Desserts | Low Sodium | Halal | Kosher | Vegan | Vegetarian | Freeze/Chill

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