Healthy Watermelon Sorbet

960 mins
Serves 1
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Directions

  1. 1Fill your creamy pint with watermelon chunks.
  2. 2Fill your creamy pint with watermelon chunks.
  3. 3Fill your creamy pint with watermelon chunks.
  4. 4Add Lakanto monk fruit sweetener, a pinch of salt, and some xanthan gum.
  5. 5Add Lakanto monk fruit sweetener, a pinch of salt, and some xanthan gum.
  6. 6Add Lakanto monk fruit sweetener, a pinch of salt, and some xanthan gum.
  7. 7Blend all ingredients together with an immersion blender or a regular blender, filling only up to the fill line.
  8. 8Blend all ingredients together with an immersion blender or a regular blender, filling only up to the fill line.
  9. 9Blend all ingredients together with an immersion blender or a regular blender, filling only up to the fill line.
  10. 10Freeze the mixture for at least 16 hours.
  11. 11Freeze the mixture for at least 16 hours.
  12. 12Freeze the mixture for at least 16 hours.
  13. 13After freezing, run the pint under hot water for at least 60 seconds.
  14. 14After freezing, run the pint under hot water for at least 60 seconds.
  15. 15After freezing, run the pint under hot water for at least 60 seconds.
  16. 16Throw it in your creamy on the sorbet setting.
  17. 17Throw it in your creamy on the sorbet setting.
  18. 18Throw it in your creamy on the sorbet setting.
  19. 19In between spins, scrape down the sides with a butter knife.
  20. 20In between spins, scrape down the sides with a butter knife.
  21. 21In between spins, scrape down the sides with a butter knife.
  22. 22Respin until it reaches your desired consistency.
  23. 23Respin until it reaches your desired consistency.
  24. 24Respin until it reaches your desired consistency.

Ingredients

  • 400 g chopped watermelon
  • 400 g chopped watermelon
  • 400 g chopped watermelon
  • 35 g Lakanto Classic Monk Fruit Sweetener
  • 35 g Lakanto Classic Monk Fruit Sweetener
  • 35 g Lakanto Classic Monk Fruit Sweetener
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 g xanthan gum
  • 1 g xanthan gum
  • 1 g xanthan gum

Equipment

creamy pintimmersion blenderregular blenderbutter knife

Tips

  • You can use a regular blender instead of an immersion blender, just make sure to only fill it up to the fill line.
  • Run your pint under hot water for at least 60 seconds before spinning.
  • In between spins, scrape down the sides with a butter knife.