Lemonade Sorbet
Weight Watchers Points: 1 per serving
Serves 6-8
Mississippi gets boiling in the summertime and already by memorial day was 97 degrees. We’re making a move at the end of June to a new little town and the thought of loading boxes in the heat makes me want to wilt… but the heat also means it’s time break out my ice cream maker and enjoy the fruits of my labor. the long weekend gave me a chance to make a southern summertime staple in my favorite form…frozen. 😉
What You Need
4-6 lemons (for 1 cup on lemon juice)
1 1/3 cups of water
7 tsp of stevia
3 tsp sugar
What to Do
In a small pot on medium or high heat, make a simple syrup by boiling the water and adding in the sugar and stevia until both have completely dissolved and the liquid is slightly thickened. Remove the syrup from the heat and let cool.
Grate the lemon zest and squeeze the lemons (if you don’t have a juice strainer, make sure to strain the lemon juice for seeds).
Mix in the lemon juice and zest. Chill in the refrigerator until cool. (also, make sure that your ice cream maker bowl is frozen..it takes mine 24 hours to set, so plan ahead, peeps).
Once the lemonade mixture has totally chilled, freeze it in your ice cream maker according to your maker’s instructions (mine took about 35 minutes to totally freeze mine) then transfer it into a container and let it harden in the freezer.
we had some monday as a memorial day treat because it was outside it was H-O-T and this was delicious…cold, sweet and tart at the same time. the flavor is pretty intense, so your serving size should be on the conservative side, but from having little tastes all week i can tell it’ll be perfect for a summer time treat.
