This recipe was inspired by the box full of Meyer lemons mailed fresh from a friend in California! Mrs. Schoeneck you’re wonderful, thank you for sharing!
5 Meyer Lemons, zest and juice
2 cans Coconut Milk, canned
2 tsp. Rose Water
1/2 cup Agave
1. Zest and juice lemons.
2. Mix in a bowl with coconut milk, rose water, and agave. Add more agave/rose water to your taste preference.
3. Pour mix into ice cream maker and let the machine do all the work! In about 20-30 minutes it should be done. Put in freezer and keep until it is all gone.
1. Dice strawberries and add to a bowl w 2 tsp sugar and rose water. Allow to marinate.
2. Add to a pot with water and bring to a boil. Cook until the water evaporates and a thick syrup is formed.
3. Cool and refrigerate.
*This was my first attempt at making ice cream-ish and I love the combination of the creamy coconut milk against the tangy citrus. Needless to say, many more derivations of this recipe is to come! The strawberry syrup adds a little sweetness and texture against the sour-creamy-tang of the sherbet.
Note: The strawberry syrup was inspired by my love Bebe! <3<3<3