Lemon Sorbet -- For 2 Creami batches

Lemon Sorbet. -- Batch makes two containers for the Creami Deluxe This is a bold but refined flavor treat.

Ingredients

44g Erythritol

436g Sugar

75g Lemon Juice - 2 lemons

20g Lemon Zest - 2-3 lemons

1100g Water

71g Corn Syrup

5.5g Xanthin Gum

2-3g Citric Acid.

Procedure:

1. Zest lemons

2. Juice lemons

3. Mix together Erythritol and Xanthin gum to prevent clumping of gum.

4. Take sauce pan, add water, and Erythritol / Xanthin gum mixture. — mix with water to dissolve.

5. Add rest of sugar, and citric acid. mix, start warming to 50C

6. After warming, add corn syrup, mix well. Should be slightly viscus at this point.

7. Add lemon juice, and zest. mix, allow to cool half hour to 1 hour.

8. Pour into freezing container. Freeze 24 hours.

9. Process on gelato setting.