Serves
~2 Ninja Creami XL tubs
- 43.6 g erythritol
- 436.1 g sugar
- 74.9 g lemon juice (~2 large lemons)
- 20 g lemon zest (~2 large lemons)
- 1098.5 g water
- 71.3 g Karo light corn syrup
- 5.7 g xanthan gum
- 1.5–2 g citric acid
Steps
- Combine the lemon zest and some of the sugar in a small bowl to produce an Oleo saccharum. Let it rest in the fridge for 24 hours.
- Combine erythritol, xanthan gum and citric acid in a small bowl, whisk to remove any clumps.
- In a pot on low heat, combine all of the ingredients.
- Let the mixture rest, pour into the Ninja Cream XL tubs, label them and freeze them for at least 24 hours.
- When needed, process tubs using the ‘Sorbet’ mode.
- Serve as-is.