American · Dessert
Lemon Ice
A bright, old-fashioned lemon water ice built light by cutting the usual sugar load with allulose, keeping every scoop under 90 calories while the sharp citrus and fresh mint stay fully intact. Scraped by hand into loose, granular crystals rather than churned, it delivers the clean, palate-cleansing snap of a classic lemon ice without the sugar hangover.
$0
8 minsPrep
0 minsCook
188 minsTotal
EasyLevel
Nutrition per serving
60Calories
0.2gProtein
0.1gFat
20.4gCarbs
13.8gSugar
0.3gFiber
1mgSodium
0mgChol
0gSat Fat
40mgPotassium
5mgCalcium
0.1mgIron
0mcgVitamin B12
13.1mgVitamin C
0gPolyol
5gAllulose
0gAlcohol
Goes well with
Prosecco
local
Italian Cream Soda
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
Instructions
1
In a jug, whisk together the water, sugar and allulose until both have fully dissolved, about 1-2 minutes of stirring.
2
Stir in the lemon juice and lemon zest, mixing well to combine.
3
Pour the mixture into a shallow tray or tub (about 350ml capacity) and place in the freezer.
4
After 45 minutes, scrape the semi-frozen mixture with a fork, breaking up any ice crystals that have formed around the edges.
5
Return to the freezer and repeat the scraping with a fork every 30-45 minutes for the next 2-3 hours, until the whole mixture is made up of light, fluffy ice flakes.
6
Spoon into two chilled glasses or bowls, scatter over the chopped mint, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.1 oz200g water
- 0.9 oz26g sugar white
- 0.4 oz10g allulose
- 1.9 oz55g freshly squeezed lemon juice
- 0.3 oz8g zested lemon
- 0.1 oz2g finely chopped, for garnish mint
