Lemon Sorbet

40 Calories Surprise Me!

Nutrition Facts

Serving Size: 1/2 Cup Servings Per Recipe: 12
Amount Per Serving
Calories40Total Fat0 g
Saturated Fat0 g Cholesterol0 mg
Sodium11 mgTotal Carbs8 g
Protein1 g


  • 1 envelope unflavored gelatin
  • 2-1/4 cups water, divided
  • 1/3 cup + 1 tablespoon granulated sugar, divided
  • 1-1/2 teaspoons Sweet'N Low Bulk, divided
  • 2/3 cup freshly squeezed lemon juice
  • 2 large egg whites
  • 2 teaspoons grated lemon peel


In small saucepan, sprinkle gelatin over 1 cup water; let stand 5 minutes to soften gelatin. Add 1/3 cup sugar and 1-1/4 teaspoons Sweet'N Low. Cook over low heat, stirring, until gelatin and sugar dissolve completely. Pour into large bowl; add remaining water and lemon juice. Chill until syrupy, about 2-1/2 hours. Beat egg whites with remaining tablespoon sugar and 1/4 teaspoon Sweet'N Low until stiff but not dry. Fold into syrup mixture with lemon peel. Pour into aluminum loaf pan or rectangular baking pan. Cover with foil and freeze 2 hours or until frozen 1 inch around edges.

Spoon into large bowl and beat until smooth. Return to aluminum pan, cover and freeze 3 hours. Transfer to bowl and beat again. Return to pan, cover and freeze until firm, several hours or overnight.

To serve, let sorbet stand at room temperature about 15 minutes for easier scooping.