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Lovely served with a delicious meringue.

800g selection of summer fruits:

strawberries, raspberries,

blueberries,  a few reserved to decorate

140g caster sugar

Zest of 1 orange

Zest of 1 lemon

4 tsp cornflour


Place the prepared fruit into a bowl and mix with the sugar, orange zest and lemon zest.

Cover and leave overnight in the fridge to allow the juices to be released.

Strain the juices into a saucepan and bring gently to the boil.

Meanwhile, mix the cornflour with a little water.

Add the boiling fruit juice to the cornflour and return to the saucepan over a medium heat, stirring continuously until the sauce has thickened.

Add the fruit sauce to the fruit and divide between 4 glasses. Chill until ready to serve.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Berry Compote
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