2 lemons, roughly chopped (the lot)

800-900g/1lb 12oz-2lb caster sugar

1.8kg/4lb strawberries, hulled juice of 2 more lemons


Put the lemon pieces into a food processor or blender with the sugar and pulse-chop until the lemon and sugar have combined to a purée.

Tip the mixture into a bowl.

Purée the strawberries and add to the lemon mixture.

Add about half the lemon juice, taste and add more if necessary – the flavour of the lemon should be intense but not overpower the strawberries.

Pour into an ice-cream machine and churn until frozen or freeze in a suitable container.

You may need to churn the mixture in batches according to the size of your ice-cream machine.

Low FODMAP Recipe

Strawberry lemon sorbet

IBS SanoIBS HealthSearchRecipes
Share on FacebookShare on TwitterShare on TumblrShare on LinkedIn Websites

IBS Sano    IBS Health    IBS Curo     IBS Shop    IBS Advice