A sunny day called for a summery dessert, so I decided to make watermelon sorbet semifreddo bars. A light, tropical fruity dessert that rewards your palate with the cool, fresh zesty tastes you crave on a warm summer day.

Keto Watermelon Sorbet Lime Semifreddo Bars Recipe

Watermelon Sorbet Ingredients:

  • 2½ lb frozen watermelon
  • 1 tablespoonxylitol
  • 2 tablespoons lime juice, freshly squeezed
  • 1 tablespoon tequila blanco

Lime Semifreddo Ingredients:

Directions:

  1. Line a 9-inch square baking pan (2 inches deep) with parchment paper or plastic wrap, leaving a 2-inch overhang. Put lined pan in freezer.

  2. Add frozen watermelon, xylitol, juice, and tequila to a blender and blend until you get a sorbet consistency. You made need to use a spatula to push the mixture down the sides as you blend. Transfer to lined pan, smoothing top. Freeze for at least 4 hours.

  3. To make the lime semifreddo, combine the xylitol and coconut milk beverage in a small sauce pan. Set to medium heat and bring to a rolling boil. Allow to boil for 2 minutes or until all the xylitol has melted. Remove from heat and whisk in coconut cream. Allow to cool completely. Beat chilled coconut cream until it just holds stiff peaks, then gently fold into coconut milk mixture.

  4. Spread over sorbet, smoothing top. Freeze until solid, at least 4 hours. To serve, lift dessert from pan using plastic wrap. If fully frozen, allow to thaw for at least 10-15 minutes or more to allow them to soften up enough to be cut. Cut into 12 bars and store in the freezer or serve on chilled plates.

Did you make vegan keto sugar-free watermelon sorbet lime juice semifreddo bars recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!