Lemon Strawberry Sorbet
Serves 4
4 lemons, halved lengthwise with insides scooped out
¾ cup Real Coco Organic Pure Coconut Water
1 ½ cups frozen strawberries
3 tablespoons maple syrup
Freeze the hollowed lemon halves. Strain the juice from lemon flesh by using a spoon to press over a sieve into a bowl. Combine lemon juice with coconut water and pour into ice molds to freeze overnight. Add strawberries, from lemon juice cubes, and maple syrup to a blender. Blend at a high speed until smooth and creamy.
Enjoy immediately for soft-serve consistency or freeze in a covered container until desired consistency. if too hard after freezing, let the sorbet thaw out for a few minutes to soften up. Scoop into frozen lemon halves and serve immediately.
4 lemons, halved lengthwise with insides scooped out
¾ cup Real Coco Organic Pure Coconut Water
1 ½ cups frozen strawberries
3 tablespoons maple syrup
Freeze the hollowed lemon halves. Strain the juice from lemon flesh by using a spoon to press over a sieve into a bowl. Combine lemon juice with coconut water and pour into ice molds to freeze overnight. Add strawberries, from lemon juice cubes, and maple syrup to a blender. Blend at a high speed until smooth and creamy.
Enjoy immediately for soft-serve consistency or freeze in a covered container until desired consistency. if too hard after freezing, let the sorbet thaw out for a few minutes to soften up. Scoop into frozen lemon halves and serve immediately.
