Lemon Sherbet
Inspired by techniques from King Arthur Baking.
A tangy, refreshing lemon sherbet made in the blender with zest-rubbed sugar, lemon juice and cold whole milk.
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Method
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EU nutrition claims
- Low fat: 2.3 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 1.3 g saturated fat per 100 g, 8.1% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low salt: 0.12 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 93 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
24.5 g per serving
49 % of the 50 g daily maximum · 98 % 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
- ice-cream maker
- blender
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 134 kcal |
| Protein | 2 g |
| Carbohydrate | 28.3 g |
| of which sugars | 27.6 g |
| of which free sugars | 24.5 g |
| Fat | 2.1 g |
| of which saturates | 1.2 g |
| Fibre | 0.1 g |
| Salt | 0.11 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
