Sugar-Free Lemon Sorbet

Name: Sugar-Free Lemon Sorbet
Cook time: 4 h 5 min
Total time: 4 h 5 min
Yield: 1 dish
Cuisine: Italian
Ingredients: Water; Lemon; Erythritol; Lemon zest

Lemon juice and zest give the sorbet a bright flavor and vitamin C, while water keeps the dessert light. Erythritol syrup combines with the citrus without dairy and freezes into a refreshing dessert. Stir the mixture during freezing to keep the crystals fine.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Water	Water	Ingredient quantity for Water in ml
Include ingredient: Lemon	Lemon	Ingredient quantity for Lemon in g
Include ingredient: Erythritol	Erythritol	Ingredient quantity for Erythritol in g
Include ingredient: Lemon zest	Lemon zest	Ingredient quantity for Lemon zest in g

	Product release:	765
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
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Cooking time, minutes

4 5
	Boil	5
	Chill in the refrigerator	4

Macronutrients in 100 g

Proteins	0.2
Fats	0.1
Plaid	0.8
Net carbohydrates	1.4
Fructose	0.2
Calories	7 kcal
Indexes
Glycemic index	3.9
Glycemic load	0.4
Insulin index, II	1
Disease inflammatory index, DII	-0.19
Antioxidant, ORAC	490

Calories per dayGenderGrowth

Weight loss	Detention	Set
1%	0%	0%
972	1350	1620

BJU

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
C	1417155231

Minerals

Nutrient	% of RDA
Fructose	??????

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Kitchen: Italian

1 kg 428 gram

Servings: 8 (1 serving ≈ 96 gram)

Digestion time: 2 hour

Recalculate the sweetener. (Erythritol)

Heat the water (500 g) with the erythritol (100 g) until the sweetener dissolves, then cool the syrup.

Squeeze the lemon (150 g) and grate the lemon zest (15 g). Mix the juice and zest into the cooled syrup.

Pour the mixture into a covered container and freeze for about 4 hours, stirring every 30–40 minutes, or use an ice-cream maker.

Published: 10.08.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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