Diabetes Recipe: Addictive Lemon Sorbet, No Sugar Added

Cool and refreshing, this great dessert will become a summer staple for you! While artificial sweeteners should be used in moderation, this can be a great little splurge.

3 cups water
3 cups Splenda
2 1/4 cups freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon finely chopped mint

Bring the water to boil in a saucepan. Add sugar and stir to dissolve. Reduce heat to low and simmer for 4 minutes.
Remove the mixture from the stove and allow it to cool to room temperature.
Add the lemon juice, zest and mint. Pour it into an ice cream maker and let it run for about 25-30 minutes. Transfer the sorbet to a container with a tight-fitting lid, and put it in the freezer for 2 hours.
If you don't have an ice cream maker, pour the mixture in a baking dish and put it into the freezer. Let it cool for 30 minutes, then use a fork to scrape and mix the sorbet. Return it to a freezer and return to scrape and mix every 30 minutes, breaking up the ice chunks, until the sorbet reaches the desired frozen consistency.
Scoop your sorbet into dessert cups. Makes 6 servings. If desired, top your sorbet with fresh berries and enjoy.

Photo: Super Chef UK