This 3-Ingredient Dessert Is My Summer Go-To

It’s creamy, lemony, and refreshing.

Simply Recipes / Michaela Kozaric Sebrek

While scrolling through my TikTok feed recently, a single clip stood out to me among all of the culinary hacks and easy recipe videos. Why? Because when it comes to summer, I’m looking to minimize time in the kitchen and maximize results. This video promised that I could make creamy, delicious lemon sorbet in under ten minutes of active prep time. 

This promise was appealing for a number of reasons. First, when the weather heats up, I find myself leaving chocolate behind for the refreshing allure of fruit-forward desserts. In particular, I gravitate towards citrus—I’m probably my local supermarket's number one lime popsicle buyer in the summer months. And secondly, the three ingredients needed for this effortless frozen dessert are things I always have on hand in my kitchen: lemons, coconut milk, and honey. 

After giving it a whirl in my blender, I was shocked by the wonderful texture and flavor of this easy-to-make dessert. It's mildly lemony—more like lemon ice cream than sorbet—with superb creaminess and a ton of versatility. 

I had anticipated that the flavor might be bitter since you blend the lemons whole (rind and all!), but instead it has a zing of citrus that is balanced by the fat of the coconut milk. And that coconut milk, by the way, doesn’t overwhelm with coconut flavor whatsoever. 

I love how simple this frozen is to make, especially since I can make it ahead and keep a set of frozen cubes at the ready for a last-minute dessert or for whenever the hankering hits. 

Simply Recipes / Michaela Kozaric Sebrek

How to Make My 3-Ingredient Lemon-Coconut Sorbet

To make four servings (three cups of sorbet), you’ll need:

• 2 lemons, washed, dried, and ends trimmed 
• 1 (13.5-ounce) can full-fat coconut milk 
• 1/4 cup honey, agave, or maple syrup 

Cut the lemons into 1-inch pieces, remove any seeds, and combine them with the coconut milk and sweetener of your choice in a blender jar. Blend on high speed until there are no chunks of rind left and the mixture is emulsified, about 1 minute. Pour the liquid into clean ice cube trays (you’ll need 3 standard trays) and freeze until frozen solid, 2 to 6 hours. (Trays that form standard-sized or smaller cubes will make the cubes easier to blend later.) 

Once frozen, return the cubes to the blender and begin blending on low speed, using your tamper to force the cubes towards the blade as you increase the speed to medium-high. If you don’t have a tamper, you may need to add a bit of hot water (start with a tablespoon) to get the blender going. Blend until creamy-looking and butter yellow, 1 minute in a high-speed blender like a Vitamix (2 to 3 minutes in less high-powered blenders). Once fully blended, serve immediately. 

If you have leftover sorbet, just pour the blended mixture back into the ice cube tray and re-freeze. You’ll need to blend each time before enjoying. 

Tips and Tricks for Making This 3-Ingredient Sorbet

• Feel free to adjust this recipe to any kind of citrus! Limes or Meyer lemons would be great to try, and oranges could work as well. You might need to use less sweetener and/or coconut milk if using oranges, as they have a lot of natural sweet juice inside.
• I love to use honey for this recipe because of its complex flavor, but use whichever liquid sweetener you like best. You can play around with how much sweetener you like in the sorbet according to your preference, but beware: add too little and the frozen treat will become icy.
• This sorbet is so versatile. Next time I make it, I plan on adding some fresh mint to the blender along with the other ingredients, or perhaps some fresh ginger or a splash of limoncello for a fun adult twist!

Simply Recipes / Michaela Kozaric Sebrek

More 3-Ingredient Desserts

• Easy 3-Ingredient Crème Brûlée
• 3-Ingredient Brownie Cookies
• 3-Ingredient Chocolate-Peanut Butter Spoons
• Chocolate-Covered Grapes
  

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