Sugar-Free Lemon Sorbet

Steps

1. In a bowl, rub 1 tbsp finely grated lemon zest1 tbsp finely grated lemon zest1 tbsp finely grated lemon zest1½ tbsp finely grated lemon zest1½ tbsp finely grated lemon zest1½ tbsp finely grated lemon zest into 100 g sugar-free sweetener130 ml sugar-free sweetener½ cup allulose or a 1:1 granulated sweetener150 g sugar-free sweetener190 ml sugar-free sweetener⅔ cup + 2 tbsp allulose or a 1:1 granulated sweetener with your fingertips until it smells fragrant.
2. Whisk in 280 ml water280 ml water1 cup + 3 tbsp water420 ml water420 ml water1¾ cups water and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt for about 2 minutes, until the sweetener has fully dissolved.
3. Stir in 90 ml fresh lemon juice90 ml fresh lemon juice¼ cup + 2 tbsp fresh lemon juice135 ml fresh lemon juice140 ml fresh lemon juice½ cup + 1 tbsp fresh lemon juice.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Sorbet.
6. If it looks crumbly or powdery, add 15 ml water1 tbsp water1 tbsp water25 ml water1½ tbsp water1½ tbsp water and run Re-spin.

To serve: Serve with a twist of lemon peel on top.