Low Sodium Lemon Coconut Sorbet

Total time4 hr 15 min

Prep time10 min

Cook time5 min

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Ingredients

4 servings

1 can (13.5 oz) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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½ cup fresh lemon juice (from about 3–4 lemons)
1 tbsp lemon zest (from about 2 lemons)
⅓ cup honey
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 tbsp lemon zest, for garnish (optional)

Instructions

1
Combine the coconut milk, honey, and salt in a small saucepan over medium-low heat, whisking until the honey is fully dissolved and the mixture is smooth, about 3–4 minutes. Do not let it boil.
2
Remove the pan from the heat and whisk in the lemon juice and lemon zest. Strain the mixture through a fine-mesh strainer into a bowl or large measuring cup to remove the zest solids, pressing lightly to extract all the liquid.

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