I love lemon and coconut together, and then add vanilla and we really have a tri-fecta going on. This recipe is a nod to more traditional sorbet recipes, as opposed to the all frozen fruit version that if you have a Thermomix, you no doubt have made or at least seen in a demo or class somewhere. Whilst that method for sorbet is impressive, (I mean, the blending speed is just awesome) it is not that pleasant to eat. I can really only take a mouthful before the brain freeze sets in. And it freezes as solid as stone. So there is no serving it after it has been in the freezer for more than a couple of hours.
Traditional sorbet will keep a better texture due to the sugar content, from a syrup that you make yourself. So give this one a try, we love it, and don't stop with lemon and vanilla, think about what other juices you could treat this way. The list is pretty endless.
Meanwhile, go and check out some of our many other sorbet recipes:
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- 1-2 lemons zest cut in long strips
- 300 Grams raw sugar
- 300 Grams water
- 2 Tablespoons vanilla bean paste BUY
- 2 x 400g Tins coconut cream Recipe
Place peel, sugar and water into Thermomix bowl and bring to a boil for 5 min/100ºC/Reverse/speed 1.
Cool slightly. Remove lemon peel.
Add vanilla and coconut milk and blend 10 sec/speed 4.
Pour into ice cube moulds and freeze until solid.
Remove frozen cubes and blend 1-2 min/speed 8 with the aid of the spatula.
Serve immediately or refreeze until use.