Directions
- 1Fill your creamy pint with watermelon chunks.
- 2Add Lakanto monk fruit sweetener, a pinch of salt, and some xanthan gum.
- 3Blend all ingredients together with an immersion blender or a regular blender, filling only up to the fill line.
- 4Freeze the mixture for at least 16 hours.
- 5After freezing, run the pint under hot water for at least 60 seconds.
- 6Throw it in your creamy on the sorbet setting.
- 7In between spins, scrape down the sides with a butter knife.
- 8Respin until it reaches your desired consistency.
Ingredients
- 400 g chopped watermelon
- 35 g Lakanto Classic Monk Fruit Sweetener
- 1 pinch salt
- 1 g xanthan gum
Equipment
creamy pintimmersion blenderregular blenderbutter knife
Tips
- You can use a regular blender instead of an immersion blender, just make sure to only fill it up to the fill line.
- Run your pint under hot water for at least 60 seconds before spinning.
- In between spins, scrape down the sides with a butter knife.
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