Sugar free Ninja Creami lemon sorbet
Equipment
- NC300 Ninja Creami machine with 470ml size tubs
Ingredients
- 80-100 g pure allulose (important: read body of post before you start)
- 0.5-1 g stevia powder (important: read body of post before you start)
- Zest of two lemons
- 325 g water
- Pinch of fine salt
- 75-100 g lemon juice (see notes)
Instructions
- Measure the allulose powder and stevia into a medium saucepan. Zest in the lemons and rub the zest into the allulose using your hands.
- Add the water and salt then the lemon juice to your tastes. Start with 75g lemon juice and scale up to 100g as needed.
- Cook the mixture for 1-3 minutes or just until the allulose is dissolved. Allow to cool slightly before pouring into the 470ml Ninja Creami tub.
- Place the mixture in the freezer with the lid off. Leaving the lid off as it cools can help avoid the hump in the centre of the mixture which can damage your machine.
- After 24 hours, process the mixture using the sorbet function. I find I need to res-pin it once. I don't recommend using the sorbet function twice as it may make the mixture too soft.
- Return any leftovers to the freezer with the lid on. I recommend processing leftovers again before eating to restore them to their glory.
Notes
- Read the notes in the body of the post before starting. I didn't write them for fun and they will help you get the best out of this recipe.
- There is no substitute for allulose and stevia here. You are welcome to experiment but other sweeteners don't lower the freezing point of a mixture like allulose does.
- Speaking of, you cannot simply add more sugar to a mixture for a sweeter result. Too much sugar results in a sorbet that cannot set which means it won't be firm enough for sorbet. See the notes on adjusting the sweetness according to your preferences.
- The more allulose you use, the softer your sorbet will be. If you are having trouble with texture, drop the allulose back and increase the stevia.
- I recommend budgeting some re-chilling time after processing a Creami that contains more allulose. It will naturally come out softer, so allow at least 30-60 minutes to return it to the freezer if need be.
- I recommend using common sour lemons instead of Meyer or Lemonade lemons. The common sour variety have that clean acidity that lemon sorbet is known for. I tested Meyer lemons in my non-sugar free Ninja Creami lemon sorbet and they added a bitter note. It also just didn't taste like lemon sorbet.
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