Eosinophilic Esophagitis Friendly Lemon Coconut Sorbet
Total time4 hr 15 min
Prep time10 min
Cook time5 min
4.9(12)
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Learn more →Ingredients
4 servings
- 1 can (13.5 oz) full-fat coconut milk
- 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
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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