Lemon Sorbet

What could be more refreshing than a soft sorbet on a hot summer day? This tasty treat has only 10 calories per serving and features the zest and juice of fresh lemons, both of which are packed with vitamin C.

PREP TIME: 15 MINUTES

COOK TIME: 30 MINUTES

PASSIVE TIME: 1 HR 15 MINS

MAKES: 6 SERVINGS

SERVING SIZE: ¹⁄₃ CUP (approximately 3.5oz/100g)

1 cup (8.3fl oz/235ml) fresh lemon juice (about 6 large lemons)

1 tbsp freshly grated lemon zest

1 cup (5.6oz/160g) granular erythritol

1 cup (8.3fl oz/235ml) water

1. In a medium saucepan placed over medium heat, combine the lemon juice, lemon zest, erythritol, and water. Heat, stirring frequently, until the erythritol is completely dissolved.

2. Remove the pan from the heat and let the mixture cool for 10 minutes, then transfer to the fridge to chill for a minimum of 1 hour.

3. Transfer the chilled mixture to an ice cream maker and churn for 30 minutes or until the sorbet becomes thick and icy.

4. Serve immediately, or transfer to an airtight container and store in the freezer for up to 2 weeks. (Allow the frozen sorbet to soften at room temperature for 10 minutes before serving.)

Tip If you don’t have an ice cream maker, transfer the mixture to a large bowl and place in the freezer. Stir every 30 minutes for 3 hours or until the desired texture is achieved.

NUTRITION PER SERVING

10
CALORIES

0g
TOTAL FAT

3g
TOTAL CARBS

2.5g
NET CARBS

0g
PROTEIN

Lemon Sorbet