You may know Krystal Keith as the singer of the sweet father/daughter wedding dance song, “Daddy Dance With Me,” which she wrote for her own wedding as a surprise for dad Toby Keith. Or maybe you know her from her official debut single, “Get Your Redneck On.” [Get it here!] But did you know she’s also super talented in the kitchen? Krystal’s been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. Every week she shares her favorites exclusively with Great American Country!
“We are smack-dab in the middle of summer and I’ve got the perfect dessert to serve at your Independence Day celebration. (Unless you are like me and want it poolside all summer long!) I always feel good about eating this too because it is as close to clean eating as I could make a dessert and is so refreshing, deceptively yummy and the best part….insanely simple to whip up. I hope you guys have a blast celebrating our great country this weekend.”
3 lbs watermelon, roughly chopped
1/3 cup agave nectar
1 cup Greek yogurt
1/2 tsp lemon or lime extract (you could also use 2 Tbsp lemon or lime juice)
Purée watermelon in a blender. Strain the purée through fine mesh strainer into a large bowl. Stir it in the strainer to help get all the juices through; discard pulp. Add agave nectar and yogurt. Pour mixture into blender and blend well. Transfer back to bowl or container, cover and freeze overnight. You will need to freeze for at least 10 hours. The longer you freeze it, the firmer the sorbet. You could also use your ice cream maker; just use the instructions that come with it to calculate length of time.
Fourth of July Pop Quiz: Which song of mine has the lyric “Promised me the moon on a pop-bottle rocket” in it?