** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In heavy, medium sized saucepan, stir together water, corn syrup and sugar.
2. Heat to boiling over medium high heat. Reduce heat to low and simmer, uncovered, 5 minutes.
3. Remove from heat; cool for 30 minutes. Stir in lemon juice.
4. Pour into 9 inch square baking pan. Cover surface with plastic wrap.
5. Freeze 3 to 4 hours, or until frozen but still soft in center.
6. Spoon into blender container; cover. Blend on high speed until mixture becomes white and creamy.
7. Turn back into 9 inch square pan. Cover with plastic wrap.
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Dietary Notes:
This recipe is very low-sodium with 39.5mg per serving, low-fat with 0.17g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin C with 21% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Corn, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.
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