Summertime and watermelon … mmmmm. I keep buying these giant watermelons and with only two people in my household … I needed watermelon recipes! So I went online …
I found an interesting recipe by Alton Brown on Food Network, and tweaked so it was low carb. Omg! You can have an icy cold low cal, low carb watermelon dessert anytime with this recipe, and you do NOT need an ice cream maker. (I just cannot own an ice cream maker or I will eat ice cream 24/7.)
I usually provide nutrition data on all my recipes, but darned if I didn’t forget to measure the watermelon before I pureed it! And I just cannot find nutrition data on straight watermelon juice. Next time I make this, I will add the nutrition info to this recipe.
But … it is definitely LOW CARB and LOW POTASSIUM. I just don’t know exactly HOW low carb and low potassium yet, but I will! Promise.
Also, this recipe does more than satisfy your low carb sweet tooth; it also makes a fantastic low carb cocktail! Please take a look at my Watermelon Martini. To. Die. For.
3 cups pureed watermelon (seedless or seeded)
1/8 to 1/4 cup Truvia baking blend (or Splenda baking blend)
3 tablespoons lemon juice or 3 tablespoons margarita mixer
2 tablespoons vodka
Puree about 5 cups of watermelon in a food processor or blender and blend until smooth (start with 3 cups and keep adding watermelon until you have 3 cups of pureed watermelon).
Add lemon juice or margarita mix, vodka, and 1/8 cup (1 oz) of Truvia baking blend. Blend all ingredients and then taste; add sugar blend to mixture to taste (you may not need any more sugar). Blend thoroughly in food processor/blender.
Pour mixture into a 13×9″ glass pan and freeze until solid, about 4 hours.
Remove from freezer, cut into cubes, and blend in blender/food processor
until mixture is a sorbet consistency (add a few drops of lemon juice or vodka if you need it).
Refreeze in an airtight container for several hours before serving.
Store uneaten sorbet in freezer in airtight container.