Citrus Sorbet

It has been a long and incredibly HOT summer here, friends.  I’m aware that this isn’t a particular popular notion to admit, but I have absolutely no shame in sharing that I don’t care much (read: at all) for summer.  Aside from the bounty of fresh berries, stone fruits, and tomatoes, I really can’t say that I look forward to anything that this season brings.  I’m more of a hygge girl, or as my husband lovingly calls me, a weirdo from the North.

The one thing I can totally get behind during summer months?  Indulging in copious amounts of frozen treats – sorbets, frozen yogurts, and ice creams, oh my!  To be clear, I will gladly devour a bowl (or two) of frozen goodies any time of year, but it seems to be less frowned upon, and almost encouraged, when it’s 100 degrees out.  

The citrus sorbet recipe that I’m sharing today is as delicious as it is simple.  With only 4 ingredients, and without the use of any kind of fancy equipment (I’m looking at you, ice cream maker), this recipe yields a sinfully smooth and refreshing sorbet – perfect for those hot and sticky summer days!

Citrus Sorbet
Serves 6
Total Time
8 hr
Total Time
8 hr
  1. 1 c. fresh squeezed orange juice
  2. 1/2 c. fresh squeezed lemon juice
  3. 1/2 c. sugar (adjust to taste)
  4. 1 c. coconut milk
  1. Whisk citrus juices and sugar in a medium bowl until sugar has completely dissolved.
  2. Whisk in coconut milk and thoroughly combine.
  3. Pour the mixture into an airtight container and freeze for 2 to 3 hours.
  4. After about 2 hours, remove the mixture from the container (it will be slightly slushy) and blend in a blender on high speed until smooth.
  5. Pour the blended mixture back into the airtight container and freeze for at least 6 hours or overnight.
  6. Scoop into individual bowls and enjoy!
  1. Feel free to experiment with different citrus fruits. I used oranges and lemons because that is what I had on hand, but this will work wonderfully with grapefruit, pomelos, and limes as well.