Lemon Sherbert – a delicious recipe with fresh squeezed lemon juice, apple juice, unsweetened almond milk, coconut creamer, sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine the freshly squeezed lemon juice and apple juice in a large cup and put in the fridge.
2
Next, add the almond milk, coconut creamer, sugar, cornstarch and salt to a small pot and turn the heat to medium. As soon as the liquid starts to simmer, whisk for a couple of minutes continuously until the cornstarch and sugar have dissolved. Make sure the cornstarch has dissolved. Turn off the heat and pour the liquid into a bowl and place in the fridge to chill for a couple of hours.
3
Once it is completely chilled, add the liquid, lemon juice mixture and maple syrup to a blender. Pulse just for a minute until well combined. Pour into your ice cream maker and let it run for 25 minutes until a soft serve consistency is reached. Eat now or let firm up in the freezer for 2-3 hours. If it completely freezes, let it sit at room temperature for 15 minutes before serving.
1182
kcal
Calories
92
g
Fat
77
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup fresh squeezed lemon juice, 1/4 cup unsweetened apple juice, 2 cups unsweetened almond milk, 1 1/2 cups coconut creamer, and more.
Yes, Lemon Sherbert falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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