Sugar Free Gin & Watermelon Ice Lollies. Under 14 calories and just 0.6g carbs!!!
Our sizzling hot summer continues, and there’s no better way to celebrate the glorious weather than to indulge in a refreshing, low-calorie and low-carb treat.
These lollies (popsicles) are made with a few natural ingredients and are easy to prepare well ahead of family or friends arriving for a get-together. Instead of spending time serving individual drinks, you can just whip these out of the freezer and hand them out. And of course you can simply omit the gin so that children can enjoy them too.
The keto/low carb community knows that neat spirits, coupled with sugar-free mixers such as tonic water and other ‘diet’ soft drinks (sodas) will contain zero carbs. But these mixers aren’t exactly ‘clean’ choices. So I decided to create something cooling as well as natural, that wouldn’t compromise ketosis.
Watermelon on Keto?
Watermelon is a rich food source of minerals, antioxidants and cardioprotective compounds that are beneficial to the cardiovascular system. Besides all that, the crisp texture and natural sweetness make it simply irresistible. With a little restraint in terms of quantity, anyone can enjoy it, without worrying about carbohydrate overload.
It is by far my favourite fruit and one I enjoy every summer to satisfy my taste buds as well as to detox my arteries.
In case you’re wondering, Italian watermelon contains 3.9g carbs per 100g (BDA database), so it isn’t as bad a choice as you might think. Providing you don’t eat a whole one, of course. Other types of watermelon have almost twice the amount of carbs, but each of these (10) lollies will still only contain around 1g carbs.
How to Make Sugar Free Gin & Watermelon Ice Lollies
Watermelon, gin and gelatine are the only ingredients you will need. Sweetener isn’t necessary. Although, if your watermelon turns out to be bland in flavour and sweetness, you may want to add a pinch of stevia. Should you want a more potent alcoholic effect, you can obviously use more gin. On the other hand, if you’re making ice lollies for children, just omit it.
The purpose of adding gelatine is so that the lollies do not freeze rock-solid. You can leave it out, but I recommend you don’t.
The steps are pretty simple and detailed in the recipe below.
I make 10 small lollies with the default recipe quantities. But you will find whole-batch macronutrients in the recipe box notes, because depending on the size of your moulds, you may end up with fewer or more lollies. Simply divide the nutritional values by the number of lollies you made.
Alternatively, you could use ice cube trays for delicious bite-size morsels, as you can see in the photos. The easy-release types are much better than all-silicone or all-plastic ones, as you can pop out individual cubes when you want them.
As for lolly moulds, silicone ones are best, whether the upright types (if you have sufficient height space in your freezer) or the flat types (which can easily go into freezer drawers). If you use the flat types, make sure to insert the sticks before you pour in the liquid, and then pop them in the freezer straight away to avoid the liquid seeping out.
Note that when you first bite into my Sugar Free Gin & Watermelon Ice Lollies, you may find them lacking in gin flavour, but I promise you it will kick in…
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Sugar Free Gin & Watermelon Ice Lollies
- sprinkle gelatine over 40g water, stir it in and leave it to bloom; after 10 mins, microwave it until steaming (but not boiling) and leave aside until cooled to room temperature.¼ tsp beef gelatine, 40 g water
- cut a couple of thin slices of watermelon and remove the skin and any seeds.160 g watermelon
- put a mini mixer bowl over the weighing scales, tare it (zero it), cut the watermelon into small cubes and place them directly into the bowl; stop adding watermelon cubes once the scales show 160g.
- blitz the cubed watermelon until liquid, taste for sweetness and add stevia at this point if you wish.
- transfer the watermelon juice into a jug, add 100g cold water, the cooled gelatine water, and the gin.100 g water, 45 g gin
- 1 pinch pure stevia powder
- freeze until solid, extract, pop them inside a sealed container, and back in the freezer.
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