Sugar-Free Lemon Sorbet
Citrus and berries provide fiber, vitamin C, and antioxidants, while the aroma of lemon adds a bright tart note. Chilling helps the texture set and makes the flavor more cohesive.
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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.
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