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 3/4 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