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Bright yellow lemons carved out and filled with raspberry strawberry lemon sorbet as a summer dessert.
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5 from 3 votes

Raspberry Lemon Sorbet

Raspberry Lemon Sorbet is a real fruit dessert, that is dairy-free, vegan, and has no refined sugar.
Some people call this a summer fruit sorbet or nice cream. It is made with raspberries, strawberries, pineapple, and bananas, and served in real lemon cups.
Prep Time30 minutes
Cook Time0 minutes
freezer time2 hours
Total Time2 hours 30 minutes
Course: Desserts & Sweets
Cuisine: Vegan
Keyword: lemon sorbet, nice cream recipe, pineapple sorbet, sorbet recipe, vegan sorbet
Servings: 8
Calories: 119kcal
Author: Lisa Hatfield

Equipment

Ingredients

  • 6-8 whole lemons top cut off and scooped out
  • 6-8 pretty raspberries for garnish fresh or frozen looks pretty for garnish

Raspberry Strawberry Sorbet

  • 2 cups frozen strawberries
  • 1 cup frozen raspberries
  • 6-8 dates
  • 2 cups coconut water

Lemon Sorbet

  • 2 cups frozen pineapple
  • 1-2 tablespoons fresh lemon juice
  • 1 frozen banana
  • 2 cups coconut water
US Customary - Metric

Instructions

Prep

  • Freeze all the fruit, raspberries, strawberries, pineapple, and banana.
  • Clean the lemons well by scrubbing under cool clean water. Lay the lemon on its side and slice the lemon top off. Then use a metal spoon or melon ball scoop and remove the lemon pulp inside the lemon peel shell.
  • You can also slice a tiny bit of lemon off the bottom of the lemon rind peel to keep it stable on your plate.

Make The Sorbet

  • In a high-speed blender, mix frozen strawberries, raspberries, dates, and coconut water.
  • In a high-speed blender, mix pineapple, lemon juice, banana, and coconut water.
  • Then spread the raspberry strawberry mixture into half of a 9 x 13 glass baking dish or shallow container, and then spread the tart lemon mixture on top working quickly as it melts fast. Take a spatula and swirl the two together.
  • Cover well with plastic wrap, and freeze for a couple of hours or until firm.

Assemble Sorbet

  • If you freeze overnight, place on counter to soften up for about 15-20 minutes before scooping into the lemon shell peels. Keep an eye on it, it melts fast.
  • Using a small 1" ice cream scoop, fill the lemons to top, and push several more scoops on top, press a raspberry on top. Or simply serve in bowls with raspberries on top.
  • Freeze nice cream filled lemons with raspberries for a couple more hours or overnight and serve. Store any leftover sorbet in a BPA free plastic container in the freezer.

Notes

fruit

This recipe works best with frozen fruit, to get the swirl effect when mixing the two nice creams together. 

high-speed blender

You will need a powerful blender like a Vitamix to get the ingredients smooth. 

serving

Keep frozen in the freezer on a tray covered with plastic wrap until ready to serve.
 

Nutrition

Calories: 119kcal | Carbohydrates: 30g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 129mg | Potassium: 640mg | Fiber: 7g | Sugar: 17g | Vitamin A: 55IU | Vitamin C: 100.3mg | Calcium: 70mg | Iron: 1.4mg