Ingredients

2 lemons, roughly chopped (the lot)

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

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

Method

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

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