Low FODMAP Sorbet Recipe

This refreshing Low FODMAP Sorbet Recipe is made with frozen fruit, pure maple syrup, fresh citrus juice, salt, and cold water. This recipe creates a vibrant, icy, and sweet frozen treat that is a perfect gut-friendly alternative to heavy dairy desserts. It is an ideal light summer snack or after-dinner palate cleanser, making enough for 4 servings.

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Low FODMAP Sorbet Recipe Ingredients

Choose One Fruit Base:

• Option A (Strawberry): 3 cups frozen strawberries
• Option B (Pineapple): 3 cups frozen pineapple
• Option C (Blueberry): 3 cups frozen blueberries

Blending Essentials:

• 2 tbsp pure maple syrup
• 1 tbsp fresh lemon or lime juice
• 1 pinch of salt
• 2–4 tbsp cold water (as needed for blending)

Optional Flavor Boosts:

• 1/2 tsp vanilla extract
• Fresh mint leaves

How To Make Low FODMAP Sorbet Recipe

1. Prepare the fruit: Add your chosen 3 cups of frozen fruit directly into a food processor or a high-powered blender.
2. Add liquid sweeteners: Pour in the pure maple syrup, the fresh lemon or lime juice, and a pinch of salt to balance the sugars.
3. Begin blending: Pulse the mixture until the fruit begins to break down into smaller icy chunks.
4. Emulsify with water: Add cold water 1 tablespoon at a time, blending between each addition, only until the mixture moves freely and becomes smooth.
5. Finish the texture: Scrape down the sides of the container and blend one final time until the sorbet reaches a thick, “soft-serve” consistency.
6. Set or serve: Enjoy the sorbet immediately for a soft texture, or transfer it to a container and freeze for 1–2 hours for a firmer, scoopable treat.

Recipe Tips

• Use High-Quality Frozen Fruit: Since there are so few ingredients, the quality of your fruit matters. Flash-frozen fruit often has the best flavor and natural sweetness.
• Don’t Over-Water: Adding too much water will turn your sorbet into a smoothie. Add the water slowly and only use enough to keep the blades moving.
• Balance with Salt: A tiny pinch of salt might seem strange in dessert, but it actually enhances the natural fruit flavors and masks any bitterness.
• Check Citrus Freshness: Always use freshly squeezed lemon or lime juice. Bottled juices often contain preservatives or a “cooked” flavor that ruins the brightness of the sorbet.

What To Serve Sorbet

This light fruit sorbet is wonderful served in a chilled glass bowl with a sprig of fresh mint. For a more filling dessert, serve it alongside a crisp low FODMAP almond cookie or a handful of fresh blueberries. It also makes a fantastic “floater” when a scoop is dropped into a glass of sparkling water or ginger ale.

How To Store Sorbet Leftovers

• Refrigerate: Do not store sorbet in the refrigerator, as it will melt quickly and lose its structure.
• Freeze: Store any remaining sorbet in an airtight, freezer-safe container. To prevent it from becoming too hard, press a piece of parchment paper directly onto the surface before sealing the lid. Let it sit at room temperature for 5–10 minutes before scooping if it has been frozen overnight.

Low FODMAP Sorbet Recipe Nutrition Facts

• Serving Size: 1/2 cup
• Calories: 75 kcal
• Total Fat: 0.2g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 40mg
• Total Carbohydrate: 19g
• Dietary Fiber: 2.5g
• Sugars: 14g
• Protein: 0.6g

Frequently Asked Questions

• Is maple syrup low FODMAP? Yes, pure maple syrup is low FODMAP. However, make sure you aren’t using “pancake syrup,” which often contains high fructose corn syrup—a major trigger for those with IBS.
• What if my sorbet is too hard to scoop? Homemade sorbet doesn’t have the stabilizers found in store-bought versions. If it freezes solid, simply leave it on the counter for about 10 minutes to soften before serving.
• Can I use fresh fruit instead of frozen? You can, but you will need to freeze the fruit first or use an ice cream maker. The frozen fruit is what creates the instant icy texture when blended in a food processor.

Try More Recipes:

• Low FODMAP Snickerdoodles Recipe
• Low FODMAP Shortbread Cookies Recipe
• Low FODMAP Rice Pudding Recipe