Lemon Sorbet (Deluxe)¶

🌿 Vegan & Dairy-free
Recipe is using only lemon juice and no dairy.

ℹ️ This is keto, at 13 net carbs per tub, so 2-5 per serving.

Process on Sorbet.

Rating: 😋 (experimental)

INGREDIENTS¶

ℹ️ Brand names are in square brackets [...].

Wet

• 400ml Water (cold)
• 125ml Lemon juice
• 1 tsp Lemon zest (½ peel or less) • Zest the lemon BEFORE juicing
• 10 drops Flavor drops Peach / Maracuja (sucralose) [IronMaxx]
• 15g Glycerin (E422, VG) [hd-line]^↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
• 10g Brandy or Vodka 40 vol%^↗

Dry

• 15g Erythritol (E968)^↗ • POD = 75%
• 15g Xylitol (E967)^↗ • Sweetness = 100%; GI = 7
• 40g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
• 1 pinch Tumeric • for color

Fill to MAX

• 100ml Water to MAX line

DIRECTIONS¶

1. Add "wet" ingredients to empty Creami tub.
2. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
3. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
4. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
5. Add remaining ingredients (to the MAX line) and stir with a spoon.
6. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
7. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 28.0 kcal; fat 0.0g; carbs 12.1g; sugar 0.5g; protein 0.1g; salt 0.1g
• Nutritional values per ½ Deluxe Tub: 360g; 100.7 kcal; fat 0.1g; carbs 43.6g; sugar 1.8g; protein 0.2g; salt 0.3g
• Nutritional values total: 720g; 201.4 kcal; fat 0.1g; carbs 87.3g; sugar 3.5g; protein 0.4g; salt 0.7g
• FPDF / PAC^↗ (target 20..30): 30.42
• Protein / Energy Ratio (ok=12%; hi=20%): 0.84% • LOW-CAL • LOW-FAT • Low-Sugar • Low-Salt
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 0.0g • 0.0%
• Net carbs: 13.4g • ∝ 5 servings@144g: 2.7g • ∝ 3 servings@240g: 4.5g
• 40g Ice Cream Stabilizer (ICSv2) is: 18.3g Erythritol (E968) • 18.3g Inulin • 1.8g Tylose powder (E466, Tylo, CMC) • 0.64g Guar gum (E412) • 0.64g Salt • 0.18g Xanthan gum (E415, XG).