Coconut lemon sorbet
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In a pan, heat the coconut milk and sugar, mix and as soon as it boils, turn off the fire.
Let it cool down and put the mixture in a container.
Activate the lemon juice and beat in the mixer until obtaining a homogeneous cream.
Cover with plastic wrap in contact with the ice cream and take it to freeze.
Once frozen, beat again to break the ice crystals and get a creamy ice cream.
Repeat this process 3 times and the last time let it freeze for 6 hours.
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