Low FODMAP Diet Sorbet Recipe

Low Fodmap Cantaloupe and Pineapple Sorbet Recipe

You could easily make other fruit flavours, such as raspberry, strawberry, banana or kiwi, simply by substituting the same weight of fruit. You could flavour the syrup with a split vanilla bean or teaspoon of vanilla bean paste.  Some chopped mint might also be a nice addition

Low Fodmap Cantaloupe and Pineapple Sorbet Ingredients

serves 8-10

  • 1 cup sugar
  • 1 cup water
  • zest of 1 orange
  • 600g peeled and chopped cantaloupe
  • 600g peeled and chopped pineapple
  • lemon juice to taste

Low Fodmap Cantaloupe and Pineapple Sorbet Steps

  1. Combine the sugar and water in a saucepan.
  2. Use a vegetable peeler to peel strips of zest from the orange and add to the saucepan.
  3. Place the saucepan on a medium heat until the sugar has dissolved.
  4. Remove from the heat and cool to room temperature then chill in the fridge. This can be done the day before. You will have approximately 1½ cups of syrup.
  5. Put the cantaloupe in one freezer or zip lock bag and the pineapple in another, remove as much air as possible, and freeze until solid, approximately 2 hours.
  6. Place 2 dishes or bowls in the freezer to chill for 30 minutes.
  7. Remove the strips of orange zest from the sugar syrup. Blend the cantaloupe in a food processor with ½ cup of syrup and 1 tablespoon of lemon juice. Stop and scrape the sides of the bowl with a spatula and continue to blend.  Repeat several times until smooth.
  8. You might have a few pieces a fruit that manage to remain solid and you can easily remove these from the smooth sorbet. Taste the sorbet and add a little more sugar syrup or lemon juice if you like.
  9. Transfer the sorbet to one of the chilled dishes and place in the freezer for 30 minutes before serving.
  10. Repeat with the pineapple.

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