Watermelon and Mangerry Sorbet

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If you follow my blog, you may know I am training for my very marathon and I am so grateful it is the Chicago Marathon. It has always been something I planned to do in my 20’s, one of those bucket list items. I cannot begin to explain how excited I am for it and nervous at the same time as it creeps closer and closer. I don’t know if I will become an avid marathon runner, most likely not because they are so expensive, but I will be endlessly proud to say I did it. I finished to the best of my ability and that will never go away. Well, with all my long runs I get very dehydrated, as any runner would. I made the perfect combination of a refueling and rehydrating sorbet the other day after my early morning 24k. I was absolutely drained and it was much needed to say the least.

At the time, I was blissfully unaware that my run that morning would be one of the last in warm weather.:( Within only a few days, the sun in the midwest went from 80’s and shorts to 60’s and hoodies. Today, I am sad to report it even reached mid 50’s. With that said, I hope this does not have to be one of my last summer like post. I suppose I have to stop denying fall weather is coming and begin to embrace the autumn that I do love so much. You can’t blame a girl for hoping for one more hot day, right? Once I adjust my wardrobe accordingly I know my fall obsession will kick into high gear. Do not get my wrong, it is not like you cannot eat cold foods during the colder months because I am the first to make smoothies, fake ice creams, and sorbets in the winter. I am just stating the season is changing and so is my grocery list.

This was my favorite sorbet/(n)ice cream recipe I have ever made, I am truly obsessed! My only mistake was not making more because it all disappeared so quickly… I don’t know where it all went.;) I try to make all my ice cream recipes dairy free to alleviate any chances of stomach aches later as I am sensitive to dairy.

In no time at all you could create your own delicious organic sorbet that will treat your body well. No cooking, baking, or freezing necessary. Just blend the 3 main ingredients:

-Fresh fruit of your choice (I choose watermelon, mango, and raspberries)

-Maca root powder

-Dates (soaked)

In my boyfriend Tim’s words, “This is the perfect homemade Italian Ice”. In other words call it what you want, sorbet, Italian Ice, fake ice cream, (n)ice cream, or heaven in your mouth;). That last option is my favorite.

Among the many vitamins, minerals, and antioxidants these fruits provide Vitamin C and lycopene is among one of the highest in my sorbet recipe.

A watermelon’s anti-inflammatory properties from lycopene increases as it ripens, so be sure to use a watermelon that is fully ripe. Lycopene is not only anti-inflammatory, but it is also known for its cancer-fighting health benefits. In addition, watermelon is rehydrating to due to its high water content and it is enjoyed at a low calorie cost.

Raspberries have anthocyanins which may lower blood pressure and improve blood circulation. While mangos contain beta-carotene which may contribute to reduced heart disease and cancer risk, and  increased protection against infection.

I chose to add dates as a natural sweetener and the maca root powder acts as a natural energizer, plus it boosts your immune system. It’s safe to say this is a nutrient dense recipe.

Watermelon and Mangerry Sorbet (Mango/Berry)       

Preparation time: 5 minutes

Serves: 5 (4 oz)IMG_3419

Ingredients:

  • 3 cups watermelon, cubed and frozen
  • 1 mango, frozen
  • 1/4 cup raspberries, frozen
  • 1 cup dates, pre-soaked
  • 2 tsp maca powder

Toppings: Chia seed, cacao nibs, unsweetened desiccated coconut, and raspberries.

Directions:

1. Soak dates the night before in a bowl of water. Make sure water is covering dates completely. This allows them to soften and blend easier. I did not include pre-soak time in the preparation time above.

2. Blend all ingredients together in a food processor until smooth. Top with toppings and your done. Freeze left overs if you have any!

Let me quickly clarify what I mean when I say fresh vs frozen. My frozen fruits are fresh organic fruits I buy from the market, wash, cut, and freeze myself. If you do not choose to buy organic fruit, the frozen packaged fruit is fine to use as well. Try to stay clear from canned fruit preserved in juice with added sugar.

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I hope you enjoy my watermelon sorbet all year long, I know that’s what I’m planning on doing! Feel free to share my blog with family and friends, it’s much appreciated! Happy Weekend!

❤ Rebecca Raymundo, RD, LDN

Per serving: Calories: 100; Total Fat: 0.3 g (Saturated Fat: 0 g); Cholesterol: 0 mg; Sodium: 1.8 mg; Potassium: 281.4 mg; Total Carbs: 25.6 g; Dietary Fiber: 2.1 g; Protein: 1.5 g; Calcium: 2.6%.

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