Sarah’s Story:

This lemon sorbet started as a way to cool off after soccer practice and errands in the heat. I didn’t want anything creamy — just clean, bright, and tart. I squeezed a few lemons, sweetened it just enough with honey, and froze it. That was it. And it’s still my go-to when I want something light and refreshing that doesn’t weigh me down.

🍋 Lemon Sorbet Recipe

Ingredients:

• 1 cup fresh-squeezed lemon juice (about 4–5 lemons)

• 1 tbsp lemon zest

• ½ cup honey or maple syrup (adjust to taste)

• 1 cup water

• Pinch of sea salt

• Optional: mint for garnish

👩‍🍳 Instructions:

1. Make the syrup:
   In a small saucepan, combine water and honey. Heat until the honey dissolves. Remove from heat and let cool.

2. Mix the base:
   In a bowl, stir together lemon juice, zest, and salt. Add the cooled honey mixture and stir well.

3. Freeze the mixture:
   Pour into a loaf pan or shallow container. Freeze for 3–4 hours, stirring every 30–45 minutes to break up ice crystals.

4. Serve:
   Let it sit for 5 minutes at room temp before scooping. Garnish with fresh mint if you like!

💡 Tips:

• Add a splash of coconut water for a tropical twist.

• Want it creamier? Blend in a little coconut milk.

• Turn it into lemon popsicles using molds!

🥣 Nutrition (per serving):

• Calories: ~90

• Carbs: 22g

• Sugars: 18g

• Fat: 0g

• Fiber: 1g

• Protein: 0g