August 24, 2016
Look how cute! I love mini things. Mini skirts, mini dogs, and mini desserts 🙂
Half a lemon is the perfect vessel to serve these frozen pink lemonade sorbets. You only need a food processor and a few ingredients to make these. You can change up the fruit if you want, but I think a nice tart and mildly sweet combo is perfect for these lemon-y treats. These have the sourness you’d expect from a lemon, and even from the raspberries, but the unexpected pineapple brings in just the right amount of sweetness. If you like things sweeter, add a dash of honey or stevia. I prefer to just pucker up and enjoy the frozen goodness!
PINK LEMONADE SORBET CUPS
Yield: 4 servings
Serving Size: 1/2 lemon cup
Prep Time: 5 min
- 2 lemons
- 1 cup frozen pineapple
- 1 cup frozen raspberries
- 1/4 cup lemon juice
- pinch of stevia or honey (optional)
- Slice the lemons in half and remove the insides. Squeeze and reserve 1/4 cup of the juice from the pulp.
- Place frozen fruit and juice in a food processor and process until smooth and resembling ice cream.
- Add sweetener, if using.
- Spoon into lemon cups, and serve immediately, or freeze to firm up.
Calories: 40 | Protein: 0g | Fat: 0g | Net Carbs: 8g | Fiber: 2.5g
Let me know below what you think!