Watermelon And Mint Sorbet

This is a wonderfully refreshing desert, perfect for a hot summer day.

While it isn’t a “true” sorbet, it is light and refreshing and tastes wonderful.  And unlike a “true” sorbet, you do not need an icecream machine to make this – all you need is a food processor.

It is incredibly easy to make and only has 3 ingredients.

This recipe is sugar-free, and is both Paleo and AIP friendly.

Watermelon And Mint Sorbet

serves 4-6

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  • 4 cups of  watermelon  – seeded and diced into cubes
  • 2 limes – zest and juice
  • 2-3 large sprigs of mint leaves – removed from the stems

Freeze the watermelon cubes until solid.

Place the frozen watermelon in a food processor along with the lime zest and juice and the mint leaves.

Pulse until you have a smooth texture.

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Serve at once.

Shared at Waste Not Want Not Wednesday #78

Shared at Tasty Tuesdays #66

Shared at Paleo AIP Recipe Roundtable #33

Lemon and Mint Water Kefir Popsicles

I posted about how I made water kefir a few weeks ago.

One of my favourite flavours to make is lemon and mint.  To make this, you simply carry out a secondary fermentation in a sealed mason jar, adding sliced lemons and mint sprigs.

But I don’t always drink the water kefir.

During the summer I like to make the girls popsicles as a treat – homemade popsicles are wonderful – you can control exactly what goes in them to make sure that there is no nasty stuff.  Quite often I use fruit juice, coconut water or even the pureed fruit itself to make popsicles.

But the other day, I was thinking, why not use water kefir.

These are really good!

Not overly sweet, with a tangy lemon flavour and a subtle taste of mint.  They are incredibly refreshing, and a good way of getting some gut-friendly probiotics into your kids tummies.  The bacteria become dormant when frozen, but they “wake-up” again once they are ingested.

Lemon and Mint Water Kefir Popsicles

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  • 1 quart ready made water kefir – see here for instructions on how to make the water kefir
  • 1 lemon
  • 2-3 sprigs of mint
  • popsicle molds

Take the lemon and slice it into thin rounds – no need to peel.  Place the lemon in a quart mason jar and add the mint.

Strain the water kefir over the lemon and mint to make sure you retain all the grains so that you can use them for the next batch.

Seal the jar and leave at room temperature for 24 hours.

Next day, strain the liquid out of the jar and pour into popsicle molds – any kind works.  Bigger molds will make fewer popscles, with smaller ones you will get more.  If you do not have any popsicle molds, you could improvise with a small dixie cup and popsicle sticks.

Freeze for several hours until frozen solid.

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To release the popsicles from the mold, run them under the hot tap for a few seconds until they release.

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And enjoy!

Shared at Paleo AIP Recipe Roundup #29

Shared at Mostly Homemade Mondays #83

Shared at Gluten-free and DIY Tuesdays

Berry-Coconut Popsicles

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This is a another Paleo frozen treat that I make my girls quite often.  The coconut water provides a refreshing coconutty taste, and is full of electrolytes.  And the berries provides just about the right amount of sweetness without any additional sugar.

Really, it is so simple that I hesitate to even call it a recipe.

All you do is take your popsicle molds and fill them with a few berries – use whatever appeals to you – fresh or frozen.  I used a frozen berry blend here that contained blueberries, blackberries, raspberries and strawberries.  Then you top them up with coconut water.  Make sure you read the ingredients, a lot of coconut waters out there contain added sugar and other ingredients.  I don’t mind the ones that contain additional vitamin C , but I do try to buy 100% coconut water with nothing added if I can.

Then you just need to add the sticks and pop them in the freezer for a few hours until frozen solid.  I usually leave them overnight.

Run the molds under the hot tap for a few seconds and the popsicle should slide right out.

Delicious and very good for you.