Makes four servings.
This is nice as a snack or “intermezzo” of in-between courses taste to help “cleanse or refresh” your palate, or for dessert! To make traditional sorbets, you must freeze the fruit juice, water, and sugar mixture for several hours and then scrape it with a fork. My method is healthier and much faster. It’s true low-cal, sugar-free, almost instant gratification! Summer is nearly upon us! I grew up enjoying “Italian Ices” and kids and adults alike enjoy sorbets or sherbet, especially light, fruity favorites, especially during hot weather.
To make sorbet, it is really simple, and to make it lower calorie and suitable for people watching their sugar, you can use sugar substitutes and still enjoy great, refreshing flavor without the guilt! Just because you are watching what you eat doesn’t mean your food has to be or look boring. Partially hollow out a lemon, and fill it with sorbetto and stick in the freezer for 20-30 minutes. It makes a gorgeous presentation! This method actually works with most fruits. My other favorites are raspberry, strawberry, and blackberry. Enjoy these all summer sitting outside by the pool, and year long homemade sorbet is an easy, refreshing treat!
Ingredients:
1 ½ cups lemon juice
2 cups ice cubes, additional if needed
4 packets Splenda (in place of sugar, or use other sweetener, see note below.
Instructions: Combine ingredients in a blender and pulse on high until it attains a slushy, even consistency. Place in serving cups or bowls and either serve immediately or freeze for 20-30 minutes for more solid consistency.
Nutrition Facts (by serving)
Calories 160
Calories from fat 75%
Fat (grams) 14
Saturated fat (grams) 2
Cholesterol (milligrams) 0
Carbohydrates (grams) 10
Protein (grams) 2
Sodium (milligrams) 24
Note: you may use Splenda, Truvia (or a stevia-based sweetener), or a natural sweetener of your choice. Truvia is considered sweeter than sugar, so use less and adjust to taste).
Perfect for summer!
