Lemon Sherbert

Name: Lemon Sherbert
Ingredients: 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

8 ingredients

3 steps

Ingredients

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

Directions

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.