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

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.
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Prep Time 15 minutes
Freezing time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 portions
Course: Dessert, low fodmap dessert
Cuisine: British
Ingredients Equipment Method

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

Equipment

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

Method
 

  1. 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.
  2. 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.
  3. Take it off the heat and let cool down and infuse. When it's cool, strain it through a sieve, discarding the mint.
  4. 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.