Sugar Free Lemon Sorbet
User Reviews
5
Sugar Free Lemon Sorbet
Description
Sugar Free Lemon Sorbet combines fresh lemon juice and peel with a sweetener syrup made by simmering water and granulated sweetener. The process begins by carefully peeling lemon zest to avoid bitterness and simmering it with sweetener to create a syrup, which is then cooled and combined with lemon juice. After freezing the mixture solid, it is broken into chunks and processed in a high-speed blender until smooth and creamy, resembling a traditional sorbet texture.
The final sorbet offers bright citrus flavors balanced by a sweet base, with a smooth consistency achieved through blitzing frozen chunks. This no-sugar version suits those avoiding sugar but still seeking a tart frozen dessert option. The sorbet can be served on its own or as a refreshing palate cleanser between courses.
This recipe yields about six servings, each containing approximately 4 grams of net carbohydrates per half cup, making it suitable for low-carb diets looking for a lemony icy treat.
Ingredients
- 1 ¼ cup water 300 ml
- ¾ cup granulated sweetener 150g, or 1 cup allulose
- 1 lemon peel strip
- lemon juice about 300ml, juice of 7-8 lemons
- lemon zest 1 tbsp, from 1 lemon, for decoration
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.)
- When frozen, release the ice cubes or run the sides of the loaf tin under hot water to loosen the frozen sorbet. Tip onto a chopping board and chop into chunks. If you’ve left it overnight you’ll need to give it a good smash.
- 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.
- Once combined, pour the sorbet back into your loaf tin and freeze for about 1.5 - 2 hours until just scoop-able. If you leave it to set to much by mistake, simply repeat the step of chopping into chunks and blitzing. You can repeat this step if you don’t eat all your sorbet in one go and leave in the freezer for several weeks.
- Serve scoops of sorbet decorated with a few curls of lemon zest.
- 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.
Notes
- Use a sweetener that dissolves well like allulose or a granulated keto-friendly option to achieve the smooth syrup base.
- Remove all white pith from lemon peel to prevent bitterness in the syrup.
- Freeze the mixture until fully solid for easier processing into smooth sorbet.
- Chop the frozen sorbet into smaller pieces before blitzing to help the food processor blend evenly.
- Store leftovers in the freezer and let soften slightly before serving for easier scooping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 15 kcal
% Daily Value*
| Serving | 120g | |
| Calories | 15kcal | 1% |
| Total Carbohydrates | 4.3g | 1% |
| Protein | 0.2g | 0% |
| Fat | 0.1g | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 2.3g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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