Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Finish. Freeze canister for at least 24 hours if using one canister-style ice cream maker. Put 8 1/2 by 4 1.3 cm loaf pan in freezer. Zest lemon zest from (1 teaspoon) 1 lemon. Finely chop zest plus set the zest aside and reserve (1 teaspoon). Cut away peel plus pith off all lemons; discard peel plus pith or save for another use using a very sharp knife. Chop lemon flesh (you should have chopped fruit (3 cups)); discard seeds. Add ready lemon flesh, water (1/2 cup), sugar, and salt, and blitz till very smooth, around 1 minute in the bowl of a food processor. Strain lemon mixture through fine sieve into big bowl or liquid measuring cup, pressing on solids in order in order to extract as much liquid as possible; discard any leftover solids. Beat in leftover 1 1/2 cups water to strained liquid. Move lemon mixture in order to chilled ice cream maker insert. Churn till mixture has consistency of grainy soft offer, 15 to 25 minutes. Add lemon zest in the final (1 teaspoon) 1 minute of churning to incorporate in water ice. Move water ice to chilled loaf pan. Put a lid on and freeze for no less than 1 hour or up to 1 month. Offer. (If water ice is too firm to scoop, leave to sit at room temperature for a period of 5 to 10 minutes before serving.).
Storage
Keep well wrapped at room temperature for a couple of days, or freeze for longer storage.
Free sugars
37.4 g per serving
74.8 % of the 50 g daily maximum · 149.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- food processor
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 168 kcal |
| Protein | 0.9 g |
| Carbohydrate | 44.9 g |
| of which sugars | 39.4 g |
| of which free sugars | 37.4 g |
| Fat | 0.2 g |
| of which saturates | 0 g |
| Fibre | 2.2 g |
| Salt | 0.25 g |
Protein per 100 kcal
0.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
