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Listed in: Dessert
4 teaspoons (16 g) sugar, xylitol, or erythritol, or to taste
1 lemon, quartered
1 cup (125 g) fresh raspberries, optional
About 4 cups (933 ml) chilled lemon seltzer (no sugar or artificial ingredients)
4 scoops low-sugar, all-fruit raspberry sorbet
1 teaspoon lemon zest, optional
Spoon 1 teaspoon of sugar into each of 4 tall glasses. Squeeze the juice from 1/4 lemon into each glass and mix with the sugar. Spoon 1/4 cup (30 g) raspberries into each glass. Gently (and slowly, to prevent fizzing over!) add lemon seltzer to fill each glass to two-thirds full, stirring gently to combine. Gently place 1 scoop of sorbet into each glass and top with 1/4 teaspoon of the zest.
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