Lemon Sage Sorbet
A source of vitamin C and antioxidants, this lemon sorbet with sage has a refreshing taste and aroma, perfectly quenching thirst and supporting the immune system.
In a saucepan, combine water (360 g), allulose (150 g), and fresh sage (2 g). Warm over medium heat for 3-5 minutes, until the allulose dissolves. Remove from the heat and infuse for 10 minutes.
Remove the sage. Add lemon juice from lemon (240 g) and lemon zest (6 g), stir, and chill the base completely in the refrigerator.
Pour the mixture into an ice cream maker and churn according to the manufacturer instructions. If you do not have one, freeze the mixture and stir every 30 minutes until the sorbet becomes thick and finely crystallized.
Allulose keeps the sorbet softer after freezing. With erythritol the texture will be firmer, so let it stand briefly at room temperature before serving.
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