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.
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.