Lemon Sorbet

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


2 cups sugar
2 cups water
1 1/2 cups fresh lemon juice


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


Nutritional Info
  • 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