Sugar-Free Watermelon Sorbet
The sultry days of summer will soon be upon us and refreshing, cooling foods seem to be the daily mainstay. Watermelon has a high water content and is naturally sweet making it perfect for sorbet. This recipe is very easy to make and does not require an ice cream maker.
Before I give you the recipe I thought I would highlight a few health benefits of watermelon. This pink, juicy fruit is an excellent source for the potent carotenoid antioxidant, lycopene. Watermelon, as well as tomatoes, offers high amounts of lycopene. Lycopene has been found to be protective against various forms of cancers including, prostate cancer, breast cancer, lung cancer, endometrial cancer, and colorectal cancers.
What exactly is an antioxidant you say? Well, since every cell in our bodies is exposed to oxygen and other potentially harmful substances every day, we need to offer protection. Thankfully nature puts protective chemicals in whole foods, such as fruits and vegetables, which do a fabulous job at protecting us. These protective chemicals are called antioxidants. Antioxidants offer protection to our cells by donating electrons to counteract any damage that may have been done. This damage occurs every day so this is why it is impotent to eat fresh fruits and vegetables all day, everyday. Disease can manifest when too many cells have been damaged. What better way to enjoy dessert than with fruit!
Watermelon Sorbet
The trick to making this recipe at a moment’s notice is to have your freezer already stocked with chopped watermelon. Then all you need to do is toss everything into the food processor and you can have a healthy, refreshing dessert in minutes!
4 to 5 cups frozen (seedless) watermelon chunks
the juice of one lime
1/3 cup honey or agave nectar
1/8 teaspoon guar gum
Place all ingredients into a food processor fitted with the “s” blade and pulse. Continue to process then pulse until all of the chunks have become a smooth sorbet. The pulsing is really the trick here, so if the watermelon chunks just are not breaking down, turn off your machine, then pulse. Taste and add more sweetener if necessary. Pulse again.
You can serve it right away or scoop it out and freeze for a few hours in a container. Use an ice cream scoop to serve.
I really like to make my own blended fruit popsicles for the kids. Homemade popsicles can be made in a snap using fresh or frozen fruit, nut milks, water, or coconut milk. Plus, by using reusable popsicle molds, we cut down on unnecessary packaging and waste. Check your local co-op or just about any store at this time of year for popsicle molds.
Avocado Fudgesicles
This recipe is quite a treat for anyone, young or old. I think you’ll like how healthy they are too! I use a raw Ecuadorian cacao powder for these which makes them extra tasty. I also like Dagoba chocolate products which are all gluten-free (not raw though). After blending all of the ingredients together you can immediately serve this as pudding or pour it into your popsicle molds for “fudgesicles.”
8 medjool dates, pitted
1/2 cup water
3 medium avocados, pitted
1 cup coconut milk
1/4 cup honey
5 to 7 tablespoons cacao or cocoa powder
2 teaspoons vanilla
pinch sea salt
Place the dates into your blender or Vita-Mix and cover with the 1/2 cup water. Pack the dates down if needed so they are covered, for the most part, in the water. Let soak for about 30 minutes.
Then add in the remaining ingredients and blend until very smooth and creamy. Depending on your blender, you may need to add a little extra coconut milk or water.
Pour into small bowls and serve as pudding or pour into popsicle molds and freeze for at least 6 hours. Run under hot water to release. Source: