Lemon Sherbert

By TheHealthyFlavor
May 30, 2013
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Author Notes: Vegan, simple, tart, sweet and delicious!TheHealthyFlavor

Makes: 5

  • 1 cup fresh squeezed lemon juice
  • 1/4 cup unsweetened apple juice
  • 2 cups unsweetened almond milk
  • 1 1/2 cups coconut creamer
  • 1/2 cup plus 2 tablespoons organic sugar
  • 1/8 teaspoon sea salt
  • 2 tablespoons cornstarch
  • 3 tablespoons maple syrup
  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.

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