Growing up, I never really was a fan of watermelon. I actually got disappointed when I was given a watermelon slice as a snack before lunch or dinner. I think a big reason for that was because I would way much rather indulge in creamier, richer, and thicker (crunchier) foods. I like to chew things. Break them down. Not just bite and swallow…like you would a watermelon. Plus, its seeds frustrated me. I always have been sort of a fast eater; when something is good, my way of enjoying it is devouring it. Not taking small tiny bites and taking forever to finish (which is actually better for digestion). So the seeds got in my way of getting the job done and eating my fruit fast, like I would’ve preferred.
It wasn’t until my later years in life where I really got to appreciate the beauty of the watermelon; a sweet, refreshing and fun-to-eat fruit that hits the spot in summer time. Now that I think about it, it could’ve been that we never had 100+ degree weather in Ecuador…being a reason why the watermelon couldn’t get its job done. However, now I live in the US and I am exposed to 100+ degree weather during summer…here, no creamy-rich-thick food beats a watermelon slice when spending the day outside.
They are the cutest too! I found these mini watermelons in the store the other day and I fell in love. It was like buying a puppy. Way cuter than its regular size. There is something adorable about a “mini” anything. So of course I had to get a couple of the minis. (Side note: I had originally placed a regular sized watermelon in my cart before discovering the mini ones and as I was about to put the regular sized watermelon back –I didn’t need it anymore, now that I found a cuter version of it– I lost control of the humongous fruit and it fell on the ground. Cracking itself open and pouring, what felt like, liters of juice on my running shoes. I was so sad!)
Once I got home, I got busy and started preparing for the 4th of July. I had invited my hubby’s family to a “Paleo-based 4th of July” dinner party, which was to be followed by a fun bike ride to watch the fireworks from a park nearby. I had figured out exactly what the dinner part was going to be, but had no idea what to serve for dessert. “The mini watermelons. Of course!” I thought. Suddenly my problem was fixed. Here is what I did with my minis!
- 3 Mini Watermelons (without seeds)
- 2 Limes
- 1 cup Xylitol
- 1 cup Water
- ½ cup Chocolate Chips
- Place your ice cream attachment in the freezer, 8 hours ahead of time. Make sure your freezer is at its coldest temperature.
- Cut open 3 watermelons with your sharp knife and using your spoon, scoop out their flesh.
- Place the watermelon flesh in your food processor, adding to it the juice of your two limes (use your citrus juicer for this). Don’t process quite yet.
- Place watermelon meat-less “cups” in the freezer. These will serve you as your sorbet’s serving bowls.
- Place a pan under medium heat; add water and Xylitol to the pan and bring mixture to a boil. Make sure you’re constantly mixing with your spoon. * The mix won’t create a syrup-like consistency, like regular sugar would, but the mix will become a tiny bit thicker than just regular water.*
- Once water/Xylitol mixture cools down, add it to the food processor. Process watermelon, lime and xylitol/water until you get a juice-like mixture.
- Place your mixture into a bowl and incorporate chocolate chips.
- Take out your four watermelon cups from the freezer and pour mixture into each cup using your large (soup) spoon. Freeze for 3+ hours.
- Once frozen, take our your sorbet cups from freezer and let them sit for 10-15 minutes before serving.
Tools You'll Need:
- Kitchen Aid Standing Mixer
- Ice Cream attachment
- Cutting board
- Sharp knife
- Large (soup) spoon