The sugar-free lemon granita is easy to prepare and can be really good if you can find quality lemons. Choose them organic, especially when the peel must be used in the recipe. The "normal" granita might seem like an innocent dessert but in reality, to compensate for the acidity of the lemon, a lot of sugar is often added and it turns into an attack on blood sugar.
Sugar-free lemon granita
Ingredients for about 4 portions
- 240ml of good quality lemon juice, preferably organic
- 360ml of filtered natural water
- the peel of a lemon
- a few leaves of fresh mint
- about 40g of Sukrin powder (or erythritol powder but then use more)
- a pinch of salt
Preparation
- Put the lemon juice, water, lemon zest, mint leaves, Sukrin and salt in a blender. Process until you have a homogeneous mixture (about 15-20 seconds)
- Pour through a fine-mesh strainer into a shallow container or freezer-safe pan.
- Freeze until the mixture is frozen around the edges, about 30 minutes. Using a fork, scrape up the frozen edges and mix them into the unfrozen center. Place in the freezer and repeat at least 4 times, until the mixture has taken on the appearance of the classic granita
- If you like it even more creamy, you can pass it briefly in the blender before serving in glasses with a few fresh mint leaves
MACROS per serving (about 160ml)
16kcal - 0.1g Fats - 0.2g Proteins - 4.6g Carbohydrates
