Iced Lemon Sorbet Recipe Photo - Diabetic Gourmet Magazine Recipes


  • 4 cups boiling water
  • 12 packets Splenda Essentials No Calorie Sweetener with Fiber
  • 1 tablespoon lemon zest
  • 2/3 cup freshly squeezed lemon juice
  • 8 lemons (for optional decorative serving)
  • 8 sprigs fresh mint sprigs


  1. Combine boiling water and Splenda Essentials No Calorie Sweetener with Fiber in a large bowl, stirring until 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


Wow your guests with a tangy fresh lemon sorbet served in hollowed out lemons. Just don’t tell them how fast and easy it was to make! Garnish with a sprig of mint for a great presentation.

Recipe Yield: Serves: 8Serving size: 1/2 cup

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Nutritional Information Per Serving:

Calories: 30
Fiber: 7 grams
Sodium: 5 milligrams
Protein: 2 grams
Carbohydrates: 17 grams

Recipe and image appear courtesy of Splenda.

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