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Melon and Mint Sorbet (Low FODMAP)

Melon and Mint Sorbet (Low FODMAP)
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Melon and Mint Sorbet (Low FODMAP) is ideal dessert for hot weather. Sweet and refreshing, it will satisfy your crave for ice cream and a desire to cool down during Summer days. It is sweetened with maple syrup and an elderflower cordial, which you can get here.

 

 

 

  • Just 5 ingredients and water – it is easy to prepare!
  • Perfect for hot Summer days
  • refreshing, not only due to its temperature, but also using the fresh mint. Just be cautious not too add too much of it or it will taste like a toothpaste!
  • around 15 minutes preparation + time for freeing the melon pieces.
  • Low FODMAP in a 1/8 portion
  • recipe adapted from Tom Kerridge’s book “Lose Weight and Get Fit”, that is half price now on Amazon, offer below!

 

 

 

                                                       

 

 

 

“A sweet and refreshing Low FODMAP sorbet”

 

 

Jump to Recipe

 

 

Low FODMAP Melon and Mint Sorbet
Low FODMAP Melon and Mint Sorbet

 

 

 

This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner.  Find interesting articles about Nutrition, IBS and FODMAP on her blog. 

 

 

 

INGREDIENTS FOR A MELON AND MINT SORBET (Low FODMAP) – 8 PORTIONS:

630 g honeydew melon

 

100 ml elderflower cordial, preferably homemade, but you can also use a shop bought one. Just make sure it is a pure elderflower and for example no apples or pears are being used.

 

 

 

40 ml maple syrup

 

50 ml water

 

2 tbsp granulated sweetener, i.e. Stevia – is not really needed. I added them, but it was slightly too sweet! It is because the cordial was used, which is quite sweet, as opposite to an apple and elderflower juice in the Tom Kerridge’s recipe.

 

Juice of ½ lemon

 

2 small handfuls of mint leaves

 

 

Print Recipe

 

Melon and Mint Sorbet (Low FODMAP)
Melon and Mint Sorbet (Low FODMAP)

 

 

 

INSTRUCTIONS TO PREPARE A MELON AND MINT SORBET (Low FODMAP):

Peel the melon from its hard skin and chop it into 2.5 cm pieces. Place in a zip plastic bag in one layer and freeze.

 

Pour the elderflower cordial, maple syrup, water, lemon juice with half of the fresh lemon leaves into a small pot. Bring to the boil and then simmer for 5 minutes.

 

Take it off the heat and let cool down and infuse. When it’s cool, strain it through a sieve, discarding the mint.

 

Place the frozen melon pieces, the cooled syrup and the rest of the fresh mint into a food processor. Blend into a smooth consistency. Serve straightaway. You can also place the rest in a freezable container. Just remember to take it out of the freezer 10 minutes earlier to soften up a bit before serving.

 

 

 

Other cooling idea you will find HERE…

 

My Banana Chocolate Ice Cream, which have only 4 ingredients and are without added sugar, are still delicious and sweet. My child prefers them from those shop ones and doesn’t even ask if they have sugar or not!

 

 

Click on the picture below to take you to the recipe page.

 

 

Banana Chocolate Ice Cream (Low FODMAP)
Banana Chocolate Ice Cream (Low FODMAP)

 

 

Find a printable recipe card below:

 

 

Melon and Mint Sorbet (Low FODMAP)

Melon and Mint Sorbet (Low FODMAP)

fitfodmapfoodieuk
Melon and Mint Sorbet (Low FODMAP) is ideal dessert for hot weather. Sweet and refreshing, it will satisfy your crave for ice cream and a desire to cool down during Summer days. It is sweetened with maple syrup and an elderflower cordial.
Prep Time 15 mins
Freezing time 8 hrs
Total Time 8 hrs 15 mins
Course Dessert, low fodmap dessert
Cuisine British
Servings 8 portions

Equipment

  • plastic zip bag
  • a small pot
  • a food processor
  • freezable container

Ingredients
  

  • 630 g honeydew melon
  • 100 ml elderflower cordial
  • 40 ml maple syrup
  • 50 ml water
  • 2 tbsp granulated sweetener i.e. Stevia
  • Juice of ½ lemon
  • 2 small handfuls of mint leaves

Instructions
 

  • Peel the melon from its hard skin and chop it into 2.5 cm pieces. Place in a zip plastic bag in one layer and freeze.
  • Pour the elderflower cordial, maple syrup, water, lemon juice with half of the fresh lemon leaves into a small pot. Bring to the boil and then simmer for 5 minutes.
  • Take it off the heat and let cool down and infuse. When it's cool, strain it through a sieve, discarding the mint.
  • Place the frozen melon pieces, the cooled syrup and the rest of the fresh mint into a food processor. Blend into a smooth consistency. Serve straightaway. You can also place the rest in a freezable container. Just remember to take it out of the freezer 10 minutes earlier to soften up a bit before serving.
Keyword low fodmap melon and mint sorbet, melon and mint sorbet

 

 

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PLF Przepisy low FODMAP logo
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