Had an over abundance of lemons and hubby thought Lemon Gelato sounded good, but regular recipes for that are full of heavy cream and egg yolks… So i found this on cooking light and it sure is tasty!! I’ll try it with Splenda next time, cut the calories down a smidge!
Lemon Sorbet
Ingredients
| 2 cups sugar 2 cups water 1 1/2 cups fresh lemon juice |
Directions
Combine2 cups sugar and water in a large heavy saucepan. Bring to a boil; cook1 minute or until sugar dissolves. Add 1 1/2 cups lemon juice; stirwell. Cool to room temperature. Pour mixture into the freezer can of anice-cream freezer; freeze according to manufacturer’s instructions.Spoon sorbet into a freezer-safe container; cover and freeze lemonsorbet 8 hours or until firm. (When i put this ditty into the ice creammaker it didn’t do anything, so i just froze individual servings andput them on the counter for 10-15 minutes prior to eating)
Number of Servings: 8
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 201.1
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 1.5 mg
- Total Carbs: 52.6 g
- Dietary Fiber: 0.1 g
- Protein: 0.1 g