Watermelon Sorbet

The inspiration for this recipe came from “The Vegan Scoop,” a dairy-free ice cream cookbook by Wheeler Del Torro.  Eating vegan is always my goal, but I realize that simply because something is vegan doesn’t make it healthy.  In fact many vegan recipes, especially those for desserts, contain so much fat and sugar that you might as well eat the real thing;  if health is your concern there’s not much difference.  So, I just had to tweek this recipe to make it a bit more acceptable.

This is a refreshing summer cooler.  With all the added artificial ingredients found in most frozen treats it’s  nice to find one that contains no added sugar, and has all the healthy lycopene found in watermelon naturally.  (Lycopene is thought to reduce the risk of cancer).  The sweet crisp taste will please both young and old alike, and of course, it’s low in calories.  This one won’t weigh you down on a hot summer day 🙂

Ingredients:

6 – 8 cups diced seedless watermelon

1/4 cup Xylitol crystals

Zest of 1 lime, finely chopped or 1 – 2 tsp lime juice

pinch salt

1/4 tsp. Stevia powder

Method:

Using a food processor, puree watermelon into 4 cups.  In a large saucepan over medium heat, bring 1 cup watermelon puree, Xylitol, and lime to a simmer, stirring until sugar dissolves.  Season with salt.  Pour in remaining 3 cups watermelon puree, then add Stevia — whisk until evenly blended.

Pour entire mixture into a metal cake pan and freeze overnight.

The next day, allow frozen watermelon to thaw at room temperature for 5 – 15 minutes.  Using a knife (if it’s too hard let it thaw a little longer), carefully break up puree into 2-inch pieces.  Transfer to food processor in batches and pulse until smooth.

Store in plastic container in freezer for up to one week.

Yield: App. 1 quart

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