Watermelon Sorbet

Watermelon Sorbet

INGREDIENTS

1/2 cup xylitol

3/4 cup water

6 cups watermelon chunks, (4-pound watermelon), seeded

2 tablespoons lime juice

PREPARATION

Combine xylitol and water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the xylitol. Reduce heat to low and simmer for 5 minutes. Remove from heat and let cool to room temperature, about 45 minutes. Cover and refrigerate until chilled, about 1 hour.

Place watermelon and lime juice in a food processor; process until smooth. Set a sieve over a large bowl and press the puree through to remove tiny seeds. Whisk in the xylitol syrup.

Pour the watermelon mixture into a shallow metal pan and freeze until ice crystals form around the edges, about 30 minutes. Stir the ice crystals into the center of the pan and return to the freezer; repeat every 20 minutes until all the liquid is frozen.

Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.

Source: EatingWell.com