Sugar Free Lemon Sorbet
- 4 Cups of boiling water
- 2/3 Cup of freshly squeezed lemon juice
- 1 1/2 Cups of Granulated Splenda Sweetener
- 1 Tablespoon grated lemon zest
- Dissolve the splenda with the boiling water. Cool slightly. Add the lemon juice and lemon zest. Put the mixture in a shallow pan and freeze. Scrape the lemon ice with a fork and put into a resealable container. Serve with fresh mint.