• On Oct, 08, 2024
•  ladyrecipes
•  Recipes

This sugar free lemon sorbet is the taste of summer! Zingy (think of all that vitamin C!!), gently sweet and super-smooth, it”s a refreshing dessert and wonderful palate-cleanser.
Prep Time
20 mins
Freezing Time
5 hrs
Total Time
5 hrs 20 mins
Course
Dessert
Cuisine
British
Servings
6
Calories
15 kcal

INGREDIENTS

1x
2x
3x
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1 1/4 cup / 300 ml water
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3/4 cup / 150g granulated sweetener (So Nourished)
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1 strip of lemon peel
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Juice of 7 – 8 lemons about 300ml
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INSTRUCTIONS

Add the water, keto-friendly sweetener and lemon peel to a pan. When removing the peel from the lemon ensure you don’t get any white pith or this can make the syrup bitter. Heat on a low heat until the sweetener dissolves and thickens slightly to a syrup, about 7 minutes. Leave to cool. Discard the lemon peel.
Juice the lemons. Add the lemon juice to the cooled syrup and stir.
Pour the lemon mix into ice cube trays or a non-stick loaf tin, cover with cling film and freeze for 3 hours or until solid. Option to leave overnight. (I did.)
Place the chunks in a high speed food processor and blitz until smooth. The smaller you cut the cubes the easier it is. You may need to scrape and blitz several times until it all combines, depending on how long you left it in the freezer.
Option to make the sorbet in an ice cream maker. To do this, simply make the syrup as per the instructions above. Chill in the freezer for about 30 minutes. Pour into an ice cream maker and churn as per manufacturers instructions. When nice and slushy transfer to a non stick loaf pan, cover with cling film and freeze for about 2 hrs until scoop-able.
One serving of lemon sorbet has 4 grams of net carbs.
NUTRITION
Serving: 120g
Calories: 15kcal
Protein: 0.2g
Fat: 0.1g
Fiber: 0.3g
Sugar: 2.3g