Coconut and lemon sorbet

Essentials for cooling down in the hot Summer months? Easy. Air-conditioning, minimal clothing and ice-cream, or in this case, sorbet. I am an absolute sucker for sweets, and sorbet is one of my absolute favourites. A recent trip to Indonesia provided endless inspiration after indulging with a scoop of coconut sorbet for dessert one humid and hot evening. It was bliss – pure, satisfying, cold bliss.

So here’s my recreation, a coconut sorbet but with a tang of lemony goodness. It’s a nice combination, and I would even say that it’s pretty flexible when it comes to additions. Next time I am thinking of doing it with lemongrass or lime over the lemon, and possibly using coconut water over coconut milk (totally adventurous, right?). Regardless of your chosen flavour add-on, it’s a nice way to finish a meal and the creaminess of the coconut milk makes it feel like Mr Ice-cream and Ms Sorbet had a night of pure passion, resulting in an amazingly awesome love-child.

This recipe works best if you have access to an ice-cream machine. These can be expensive, but if you enjoy creating and are a bit experimental – these machines are awesome fun. I often make sorbets and ice-creams for all sorts of occasions. Plus telling a group of friends you just whipped up some ice-cream to top their dessert sounds way better than “I just scooped it out of the bucket….”

Coconut and lemon sorbet

Coconut and lemon sorbet (average photo, but tastes awesome)


Makes roughly 4 cups

The list:

1 cup caster sugar (I used raw sugar which made the sorbet go a little off white, but you can easily use a white caster sugar)

½ cup water

2 cups coconut milk

½ cup water, extra

2 Tbs lemon juice

Zest of 1 lemon


The method:

  1. Place the sugar, lemon zest and water in a saucepan over low heat and stir until dissolved. Increase the heat to high and boil for 1 minute. Set aside to cool.
  2. Add the coconut milk, extra water and lemon juice to the cooled syrup and stir to combine. Pour into an ice-cream machine and churn according to the manufacturer’s instructions until the sorbet is just firm. Freeze until required.
Store sorbet in an air tight container in the freezer until ready to serve

Store sorbet in an air tight container in the freezer until ready to serve

*Recipe adapted from a Donna Hay version

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