Lemon Sorbet

6 lemons
Zest of 3 lemons
400ml can of lite coconut milk
5 tablespoons of honey or maple syrup
Handful of basil or mint leaves (optional)

Cut the bottom of each lemon so that they can be placed upright without falling over. Also slice off the top

Using a spoon, scoop out the flesh. Place lemon casings in the freezer for 2 hours

Squeeze the juice from the lemon pulp and place in a food processor or blender. Add the coconut milk, lemon zest and honey and blend until smooth and creamy

Pour into a loaf pan or dish and freeze for 2 hours, stirring every 30 minutes

Once the sorbet has frozen, scoop into the frozen lemon cups and replace the lemon top

Garnish with basil or mint leaves and serve immediately. Freeze any remaining lemon sorbet.