Elderflower Lemon Sorbet

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Elderflower Lemon Sorbet
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Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 3 h. 10 min.
Ready in
Calories:
207
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie207 cal.(10 %)
Protein1 g(1 %)
Fat0 g(0 %)
Carbohydrates50 g(33 %)
Sugar added49 g(196 %)
Roughage0 g(0 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0 mg(0 %)
Vitamin K0 μg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.3 mg(3 %)
Vitamin B₆0 mg(0 %)
Folate1 μg(0 %)
Pantothenic acid0 mg(0 %)
Biotin0.5 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C2 mg(2 %)
Potassium169 mg(4 %)
Calcium18 mg(2 %)
Magnesium9 mg(3 %)
Iron1 mg(7 %)
Iodine1 μg(1 %)
Zinc0 mg(0 %)
Saturated fatty acids0 g
Uric acid1 mg
Cholesterol0 mg
Complete sugar50 g

Ingredients

for
4
Ingredients
250 milliliters elderflower syrup
2 Tbsps lemon juice
1 very fresh egg white

Preparation steps

1.

Combine the syrup with 250 ml (approximately 1 cup) of water. Add the lemon juice and egg white and beat thoroughly.

2.

Place the mixture in an ice cream maker and freeze until creamy. Alternatively, transfer to a metal bowl and set in the freezer for 3 hours, whisking every 20 minutes.

3.

To serve, spoon into dessert cups and garnished with elderflowers if desired.