Keto Watermelon Sorbet

Cut your personal watermelon in half and scoop out the watermelon from one half. Reserve the other half. Transfer to a blender and blend until smooth, about 15 seconds. Transfer 1/2 cup of your fresh watermelon puree into a small saucepan. Add swerve and water into the saucepan and mix well. Heat over medium-high heat for about 5 minutes or until slightly boiling and the swerve is completely dissolved. Pour the heated watermelon puree back into the cold puree. Add your lime juice if desired. Turn on your ice cream machine and pour in the watermelon puree. Close the lid and let churn for about 1 hour or until it reaches your desired consistency.

Pour chocolate chips into a piping bag or a ziplock baggie. Microwave in 15 second intervals until melted. Cut just the tip off of your bag and pipe small dots onto a baking sheet lined with parchment paper. Cool in freezer until ice cream is ready. (If you’d like to skip this step you can use the unmelted chocolate chips and dump them directly into the sorbet).

A couple minutes before the sorbet is done, pour your frozen chocolate dots into the ice cream machine and let churn for about a minute. Remove sorbet from the ice cream machine into an airtight container to store or directly into serving bowls.

Tip: For pretty presentation, reserve watermelon rinds. Cut watermelon rinds into 1 inch thick semi circle slices then freeze for 1 hour. Place rinds on a piece of saran wrap and spoon sorbet into the rind. Smooth out the tops and sides with a plastic spatula. Wrap in saran wrap and freeze until solid.You can also try this with the entire hollowed out half and spoon the sorbet into the rind like a bowl.