Vegan Lemon Sherbert

Vegan Lemon Sherbert

My hubby made a request. He said I make too many chocolate desserts and he is not a big fan of chocolate....gasp!! Well, I asked him what he would like for me to make specifically for him...he did not hesistate...."lemon sherbert!" Sherbert is amazing because it has the lightness of sorbet with that icy feel and the slight creaminess from milk. It truly is so amazing for spring.

Tart, sweet, tangy and addicting.....after I made it I gave him a bite and all I got was a nod, another nod and "mmmmmmm". He then said it was fabulous. I asked "more sugar, less sugar, too tart?" He said it was perfect. I had to agree...it has a wonderful tart flavor from the lemon juice and just enough sweetness to not overpower it. I also added some apple juice for an added extra sweetness, which is perfect, because you can't technically taste any apple juice.

I can't wait to hear what you think of this Vegan Lemon Sherbert! Be sure to leave me feedback below after you make it, I really love hearing from you guys! You can also tag me with your photo on Instagram @thevegan8 and don't forget to use my hashtag #thevegan8 in your caption, so it's saved to my page and I don't miss the notification! Happy sherbert eating!

5 from 1 vote
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Lemon Sherbert

Course Dessert
Servings 5
Author Brandi Doming

Ingredients

  • 1 cup fresh lemon juice I got exactly a cup from 7 lemons by using my juicer
  • 1/4 cup unsweetened apple juice special ingredient to give it that extra special flavor!
  • 2 cups unsweetened almond milk or use canned low-fat coconut milk, shaken first
  • 1 cup coconut creamer sold with the coffee creamers in the fridgerated section. OR SEE NOTE below for sub
  • 1/2 cup plus 2 tablespoons organic white sugar
  • 1/8 teaspoon sea salt
  • 2 tablespoons organic cornstarch
  • 3 tablespoons pure maple syrup
  • Note: If you prefer a less tart taste then sub the 1 cup lemon juice and 1/4 cup apple juice with 3/4 cup lemon juice and 1/2 cup apple juice instead. If you cannot find coconut creamer, then just sub with canned full fat coconut milk, making sure to shake the can really well first, so the water and cream are well mixed before measuring. OR you can make homemade cashew cream and use that in place of the creamer by adding 1 cup (140 g) raw cashews to 3/4 cup water to a high powered blender (like Vitamix) and blend until super smooth. Measure out the 1 cup for the recipe.

Instructions

  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. I let mine freeze for 2-3 hours and then ate it. I loved the consistency after about 3 hours. If you freeze it overnight, let it sit for 15 minutes or so at room temperature before eating. Enjoy!

48 Comments

  1. What a wonderful wife you are!! This is going to be perfect for those hotter months!! It looks so refreshing.
    • Thank you Brittany! I personally think he is nuts though....is there really such a thing as TOO much chocolate?! haha! :)
  2. Girl... I cannot wait to try this! I may use all cashew milk so I can create a raw version! xx
    • Oh let me know how it turns out with cashew milk, yum! The hubster is mildly allergic to cashews so he can only take small doses, but have been wanting to try cashew ice cream, or at least part cashew, part plant milk in ice cream. You could also probably try it without the cornstarch and no heating...although the sugar won't fully dissolve/incorporate as well, but should still work. Let me know girl! :)
  3. p.s. there is no such thing as too much chocolate...
  4. I love lemon!! Your sherbet sounds perfect. Your hubby must have been in lemon heaven, It looks creamy and rich. Love it!
  5. Brandi, this is truly lovely! As much as I love chocolate, I am also a big fan of lemon treats. This is going on my list to make soon!
    • Thank you Hannah! I hope you love it as we do! We loooove lemon around here too!
  6. Yummy -my mouth is watering just looking at the beautiful photos :-) What kind of ice cream maker do you have Brandi?
    • Thank you so much Anne! This is the one my husband surprised me with one day...now I know why...because HE wanted lemon dessert! There are much cheaper versions out too....SO worth the investment...store bought ice creams are so ridiculously expensive and have nasty additives.
  7. Gorgeous! I heart my Cusinart ice cream machine :) And hello, lemons are 25 cents each right now!
    • Me too...it's such a worthy investment! I just bought more lemons today! Thank you!
  8. Just glorious, Brandi! Yum and yum! Thanks as always for sharing your awesome-ness =) xo
  9. oooh a reason to buy an ice-cream machine!
  10. This sounds soooo good and refreshing!
  11. Brandi, this look so good! Just nice for Singapore weather. I love the adding of apple juice and almond milk. It can only be delicious!
    • Thank you so much Danny! Yes, the apple juice adds a little bit of extra flavor to it..super yummy!
  12. This sherbet looks brilliant my friend, delish much?Cheers Choc Chip Uru
  13. That looks delicious
  14. I like a lot of your recipes !!!
  15. This looks and sounds so refreshing!
  16. Boohoo...it's times like these that I really wish I had an ice cream maker. I want to make sherbert as lovely as this! Our husbands should get together and throw themselves a pity party - my hubs isn't a fan of chocolate either. His favourite flavour is lemon so he'd loooooove this! I certainly wouldn't turn my nose up at it either - this really looks delicious, Brandi. It'd be the perfect thing to get me into a spring-time mood, which I desperately need given the torrential rain that's falling outside.
  17. I am thinking the same way as your hubby! I prefer this tasty vegan sorbet too! YUmmm!
  18. Anything with lemon is perfect for spring! And this sherbert looks great :)
  19. [...] Lemon Sherbert [...]
  20. Coconut creamer - is that a liquid or a powder. We dont have that in Australia. I wonder what I could possibly substitute?
    • brandi.doming@yahoo.com
      Hi Lucy! Coconut creamer is basically like liquid creamer (like dairy creamer) in the refridgerated section of the grocery store. It is thicker than coconut milk in the carton. If you can't find it, just use canned full fat coconut milk, shake the can first and then measure and that should work too. Please let me know if you make it, thank you!
  21. Can you sub sugar with more maple syrup? Or other liquid sweetener? Thanks! xx
    • brandi.doming@yahoo.com
      Hi Will! Sure, I dont' see why not. It will darken the color of the ice cream some, but should still technically work. I will add probably 1/2 cup syrup and taste it and see if you think it needs more. Let me know how it turns out!
  22. We need a print friendly format for this awesome recipe
    • brandi.doming@yahoo.com
      Added now! Please let me know after you try it!
  23. Hi :) Can you make this without using an ice-cream maker? xo Anna
    • brandi.doming@yahoo.com
      Hi Anna! I have never tried it before, but I would try this method on this recipe of the freezing steps to do it. It may become more icy that way, but since it is sherbert anyways, that is typically more icy regardless.
      • brandi.doming@yahoo.com
        Oh gosh, I realized I didn't link to the recipe I was referring to for freezing the ice cream steps, so sorry about that! https://thevegan8.com/2015/07/02/4-ingredient-vegan-chocolate-ice-cream/
  24. hi Brandi, I would like to make this recipe with coconut cream as in my country we do not have coconut creamer. I have regular sweetened almond milk at hand, how much would you suggest to decrease the sugar by? Can't wait to try it!
    • brandi.doming@yahoo.com
      Oh yes, that should work out the same I believe! You definitely need to make it with the coconut cream, not almond milk. Almond milk will yield WAY too icy of a texture.
  25. Brandi- making this great sounding Lemon Sherbert tomorrow. Do you think lemon zest in it would add too much tartness or add more good lemon taste depth?
    • brandi.doming@yahoo.com
      Hi Karen, I'm so sorry I just am seeing this comment! I think lemon zest would be delicious! Did you make it?
  26. Testy, delicious,fresh, awesome...thank you for your recipes

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