300+ Recipe Digital Cookbook
"I spent 10 years creating and testing recipes for this cookbook, it's my proudest creation!"
300+ Recipe Digital Cookbook
"I spent 10 years creating and testing 1000's of recipes for this cookbook, it's my proudest creation!"
- Mariel, Author & Founder
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 seedless mini watermelons
- Juice of 2 limes
- 1 cup xylitol
- 1 cup water
- ½ cup raspberries
- Place a pan over low heat and add in water and xylitol; cook for a few minutes, whisking consistently, until xylitol dissolves completely. Let cool.
- Cut open the 3 mini watermelons (save the rinds, or “watermelon cups”, as these can serve as the sorbet’s serving bowls), scoop out the pink flesh and place it in a food processor. Add in lime juice and xylitol mix, and process until smooth.
- Take out the watermelon cups from the freezer and pour mixture into each using a ladle. Freeze for 3+ hours.
- Once frozen, take the sorbet cups out from freezer, let them sit for 10-15 minutes before enjoying, and top with fresh raspberries.
