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–+ servings
Italian lemon sorbet recipe on a cutting board with mint leaves
Print Recipe
5 from 49 votes

Keto Italian Lemon Sorbet Recipe

This 3 ingredient Italian Lemon Sorbet Recipe is keto friendly, gluten free, vegan, dairy free and easy to make!
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 7 people
Calories: 5kcal
Author: Maren Epstein

Equipment

  • 1 Pairing Knife
  • 1 Food Processor optional
  • 1 Melon Baller
  • 1 Nut Milk Bag optional

Ingredients

Instructions

  • Zest two lemons and set the zest aside.
  • Slice the bottom of the lemon and 1/3rd of the top off. Use a pairing knife to slice the flesh away from the pith. Scoop out the lemon flesh with a melon baller or a spoon. Place rinse the lemons out with water and place them in the freezer.
  • Heat up water and monk fruit crystals in a small sauce pan. Allow mixture to simmer util the crystals dissolve. Add the lemon zest to the simple syrup and allow it to rest until it cools to room temperature.
  • Transfer the lemon flesh to a nut milk bag and squeeze the juice out. Discard the pulp. Combine the lemon juice with the simple syrup. Strain the zest out of the syrup.
  • Place the mixture into a freezer safe container and allow to freeze for 4 hours. Transfer mixture to a food processor to churn. Spoon the churned lemon zest into the lemons and garnish with a mint leaf. Return to the freezer prior to serving.

Video

Nutrition

Calories: 5kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.001g | Sodium: 5mg | Potassium: 25mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 10mg | Calcium: 5mg | Iron: 0.02mg