Lemon Sherbert

• 1 cup fresh squeezed lemon juice
• 1/4 cup unsweetened apple juice
• 2 cups unsweetened almond milk
• 1 1/2 cups coconut creamer
• 1/2 cup plus 2 tablespoons organic sugar
• 1/8 teaspoon sea salt
• 2 tablespoons cornstarch
• 3 tablespoons maple syrup

1. Combine the freshly squeezed lemon juice and apple juice in a large cup and put in the fridge.
2. Next, add the almond milk, coconut creamer, sugar, cornstarch and salt to a small pot and turn the heat to medium. As soon as the liquid starts to simmer, whisk for a couple of minutes continuously until the cornstarch and sugar have dissolved. Make sure the cornstarch has dissolved. Turn off the heat and pour the liquid into a bowl and place in the fridge to chill for a couple of hours.
3. Once it is completely chilled, add the liquid, lemon juice mixture and maple syrup to a blender. Pulse just for a minute until well combined. Pour into your ice cream maker and let it run for 25 minutes until a soft serve consistency is reached. Eat now or let firm up in the freezer for 2-3 hours. If it completely freezes, let it sit at room temperature for 15 minutes before serving.

fresh squeezed lemon juice, apple juice, unsweetened almond milk, coconut creamer, sugar, salt, cornstarch, maple syrup

Taken from food52.com/recipes/22311-lemon-sherbert (may not work)