Lemon Sorbet is a special dessert originally from Sicily, where a lemon granita would be made and served in a hallowed lemon as a palate cleanser between courses. As a dessert, this sugar-free version is fantastic!   Use a lemon peel cutter to create decorative patterns on the lemons.
Lemon Sorbet

Lemon Sorbet
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Italian
Serves: 8 (1/2 Cup each)
  • 4 Cups boiling water
  • 1 1/2 Cups sweetener, granulated
  • 1 Tablespoon grated lemon rind
  • 2/3 Cup freshly squeezed lemon juice
  • 8 shells of lemons (optional)
  • mint leaves, for garnish (optional)
  1. Combine boiling water and granulated sweetener in a large bowl, stirring until sweetener dissolves; cool slightly. Stir in lemon rind and juice. Pour mixture into a 9-inch square pan; cover and freeze.
  2. Cut tops from lemons; remove pulp. Set aside.
  3. Remove sorbet from freezer; let stand about 10 minutes. Scrape sorbet surface with a spoon; scoop or spoon sorbet into lemon shells or into small serving dishes. Garnish with fresh mint, if desired.
  4. Optional Garnish: Fresh mint sprigs
Best if used the day that it is made or within 2 days. This recipe may be doubled, however, freeze time may vary.

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