Hi,
I've been trying to figure out a sugar-free sorbet.
I started from this nice sugary recipe:
- 4dl sugar, mix with 1 teaspoon of neutrose
- 5dl water
make suryp, cool
- add juice from 3-4 lemons
- add 1.5dl limoncello
- mill in ice cream machine until nice texture (It will be under -6 centigrade to be ok)
However, I thought how can I make this to have way less sugar?
My first idea was to just replace the sugar with erythritol, and add few drops of stevia to compensate.
This looked OK in the ice cream machine, but after overnight in the freezer I ended up with a brick of ice...
So any ideas on what went wrong, and how I could make it work? If I can get this work, next step is to reduce sugar even more.
Cheers,
//HS