There aren’t many down sides to a low-carb lifestyle, but the one thing I find I struggle with ever so slightly is skipping out on most of the fruit during Summer season.
Of course I don’t miss the crazy hypoglycemic downers that followed. But I’ve finally found a way to have my cake, (or watermelon) and eat it to.
I’m quite happy with my current size, and so I adopt more of a maintenance approach to my carb intake. So fruit isn’t completely off the table for me. But I still avoid those high-fructose fruits like pineapples, mangoes, grapes etc. But this is a great way to find things to do with that ma-hussive watermelon or surplus pines we get given every Summer. This way I get the flavour all through Summer, but with a fraction of the fructose.
Watermelon & Basil Cooler
2 cups of chopped watermelon pieces, frozen
Handful of fresh basil
2 litres cold water
1 cup ice blocks
– Chop up the watermelon into cubes and place them flat and spaced out on a tray, plastic plate or baking sheet – whatever will fit in your freezer. Then add the tray into your freezer and allow to freeze completely. By placing them spread out on the tray they freeze individually, and it will be easier to take out a few blocks at a time, rather than having to get your ice pick out and chisel away at a massive chunk of frozen watermelon.
– Add the frozen pieces of watermelon into a ziplock bag and leave them in the freezer until you decide to use them.
– In a jug add the frozen watermelon, fresh basil, cold water and ice cubes and leave to steep and infuse the water with all that watermelony magic.
Aaaaaah Summer without the sugar rush!