Peel and deseed the watermelon, then cut into small cubes. Place the cubes into a freezer-safe bag and freeze for 4 hours.
Watermelon Sorbet (Vegan)
Watermelon Sorbet (Vegan)
- Makes2 servings (340 g)
- Prep Time10 min
- Waiting Time8 hr
- Total Time8 hr 10 min
- Calories84
- Made withSplenda Granulated
Ingredients
- 400 g watermelon (rind cut off)
- 1.5 tbsp lemon juice
- ½ cup drinking water (120 g)
- 16 tsp Splenda Granulated (12 g)
Nutrition Info Per Serving
- % Daily Value*
- Energy84 kcal107.69%
- Total Fat0.30 g0.38%
- Total Carbohydrate15.10 g5.49%
- Fibre0.80 g2.86%
- Protein1.22 g2.44%
Instructions
1
2
In a small saucepan, combine the water and Splenda Granulated. Gently heat while stirring until fully dissolved. Remove from the heat and allow to cool completely.
3
Place the frozen watermelon cubes into a food processor or blender. Add the lemon juice and blend for 1–2 minutes until slightly broken down.
4
After shredding in the rondo for 1-2 minutes, add the Splenda sherbet mixture. Smooth until the watermelons are completely shredded and have a homogenous consistency. Add the cooled Splenda syrup and continue blending until smooth and evenly mixed.
5
Transfer the blended mixture into a wide, shallow container suitable for freezing. Place in the freezer for a further 4 hours.
To prevent ice crystals from forming, stir the mixture with a fork every hour for the first 3 hours.
6
Scoop and serve once the sorbet is frozen but scoopable.
Watermelon Sorbet made with Splenda Granules is ready, bon appetit!
* If sugar was used instead of Splenda, 1 portion would be 315 calories.
1 serving = 170 g
Made with
Splenda Granulated Sweetener
