Last week, I made Lemon Sorbet. When I told my mom what I was making she wanted to have some of it, but she can’t eat much sugar. She asked me to make her a sugar free version of the sorbet. I made it on the same day as the regular sorbet, but just took a while to post about it.
I haven’t used sugar substitutes very often so I was curious how it would turn out. We have both Stevia and Splenda at the house that I could have used. My mom prefers Stevia so I used that to make the sorbet.
The Stevia is supposed to be able to be used exactly like sugar, so I decided to use the same recipe.
I was worried when I first took the Stevia out of the bag. It is much lighter and fluffier then sugar. When I put the sugar in the pot of water, it sunk to the bottom of the water. When I put the Stevia in the pot, it floated on top of the water. I was concerned that it wouldn’t stir into the water correctly when I started to make the simple syrup. However, as the water started to heat up the Stevia quickly dissolved into the water. I stirred the water until all of the Stevia had dissolved into the water, making a simple syrup.
I juiced enough lemons to get 3/4ths of a cup of lemon juice.
Then I mixed the lemon juice into the simple syrup, and put the lemon mixture into the refrigerator to cool.
After it had cooled for a couple of hours, I put the lemon mixture into my ice cream maker. I made a smaller batch of this one then the regular sorbet, so it froze much faster. I walked away from it for a little to long, and it froze more then I wanted. However, that didn’t seem to affect the final product.
Because I overdid the sorbet in the ice cream maker, it didn’t have the same smooth appearance as the other one I made. I am not happy with the way it looks in this picture. I don’t have any pictures of how it looks scooped since I gave it to my mom and dad, and they took it home to eat it. Both my mom and dad said it tasted good, and I just have to hope they are telling me the truth and not being nice parents.
Sugar Free Lemon Sorbet
1 cups water
1 cups sugar substitute (I used Stevia)
3/4ths cup lemon juice
In a small saucepan over medium heat, combine the water and sugar substitute, and boil until the sugar substitute dissolves, stirring constantly. Remove from heat and allow to cool. Stir in the lemon juice. Transfer to ice cream maker and churn according to manufacturer instructions. When the sorbet has frozen (it will still seem quite soft), transfer to a storage container, cover tightly and freeze until ready to serve. The sorbet will solidify in the freezer.