Lemon Sorbet (No Churn, No Sugar)
Cool off with this easy lemon sorbet recipe made without an ice cream machine! A no-churn summer dessert made with lemon juice, zest, and allulose—refreshing, sugar-free, and perfect for a hot day.
Servings: 4
Calories: 92kcal
Ingredients
- 1 cup Water
- 3/4 cup Allulose or erythritol or sugar
- 1 cup Lemon juice
- 2 tbsp Lemon zest
- 3 oz Limoncello optional
Instructions
- Make the simple syrup: In a small saucepan, combine allulose and cold water. Heat over medium heat until the sugar dissolves. Don’t let it boil—just a light boil is enough. Let cool to room temperature.Zest and juice the lemons. Use a microplane for fine lemon zest and squeeze for that fresh lemon juice.Blend it: In a high-speed blender, add the cooled syrup, lemon juice, lemon zest, and a few ice cubes. Blend until smooth and slushy.Freeze it: Pour the mixture into a freezer-safe container, and stir every 30 minutes for 4-5 hours to prevent ice crystals from forming. It can be a little slushy but that is fine.
Nutrition
Calories: 92kcal | Carbohydrates: 50g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.003g | Sodium: 4mg | Potassium: 68mg | Fiber: 1g | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 27mg | Calcium: 9mg | Iron: 0.1mg