Summer in New Jersey is amazing. The shore comes to life, the days are long, and the sunsets fantastic. But we all know the best part of summer is the ice cream. Needless to say, when you have a dairy allergy, you have to replace the dairy with non-dairy alternatives.
Homemade lemon sorbet is refreshing and just sweet and tart enough. I tried this recipe for the first time and thought it would be a block of lemon ice and completely un-scoopable. It was quite the opposite, an easy recipe and easy to scoop. It has ½ the sugar of most sorbet recipes allowing me to dress it up with layers of strawberry and blueberry coulis making a delightful treat.
Homemade no-churn Organic Lemon Sorbet with fruit coulis
Created by Gourmetmarichef
- 2 c. water
- 1 c. sugar
- 1 c. freshly squeezed organic lemon juice (not in the yellow plastic container)
- 1 tsp. lemon zest*
*I recommend using organic lemons. Even washed, the skin of most store-bought non-organic lemons have a wax coating and possible toxins making them unsuitable for zesting.
- Boil the water and add in the sugar, placing one of the lemon rinds in the water as well.
- Stir until the sugar is dissolved, about 5-7 minutes, then cool.
- Add the lemon juice and zest to the syrup, then transfer to a shallow glass pan and place in the freezer.
- After 1-2 hours, either fork through the slushy mixture, or use an immersion blender to incorporate some air into the ice. If you use the fork method, you may have to repeat again after 1 hour.
- When completely frozen, usually overnight, scoop the sorbet by running the scoop over the top of the frozen lemon water and place into dessert cups.
- You can transfer the leftover sorbet to another container and keep for 1 month.
Strawberry or Blueberry Coulis
- 1/2 pint fresh strawberries or blueberries
- 4 tbsp. sugar
Combine the cleaned fruit and sugar in a saucepan, stirring constantly. Mash up the strawberries and cook until it thickens. Cool and strain.