Sugar Free Lemon Sorbet

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


-Joshua

Chocolate Peanut Butter Ice Cream

Ever since I got my ice cream maker a few months back, my children have been asking for chocolate ice cream.  While I could have been boring and made just that, I decided to add a little something to the ice cream.  Personally, I think peanut butter tastes great with chocolate, and I don’t think I am ready to put chunks in my ice cream yet so I attempted to do a peanut butter swirl.  I ended up with something less than a swirl, but the chocolate peanut butter ice cream itself is amazing.

Since it is more a frozen custard than ice cream, it is very rich.  I can usually eat a lot of ice cream, but even I had problems eating what I gave myself.

I created a double batch since there are 7 of us.  If you need or want less, you can easily cut the recipe in half.

Chocolate Peanut Butter Ice Cream

Makes 2½ quarts

We ended up serving the ice cream with one of the chocolate chip cookies that Lynn made, and some of our home made hard shell.

-Joshua