IBS Sano - Low FODMAP Recipes - Logo Background Gluten & lactose free and Low FODMAP Recipe - Strawberry & mint granita
Recipes

Ingredients


100g golden caster sugar

450g strawberries, hulled and halved

8 mint leaf, plus extra sprigs to serve












Method


Put the sugar and 100ml water in a medium saucepan over a low heat, and stir now and again until the sugar dissolves. Don’t let the syrup boil.

Meanwhile, tip the strawberries into a food processor and blend to a purée.

Pour into the sugar syrup with the mint leaves and turn up the heat.

Simmer for about 5 mins until the mixture thickens slightly. Once thickened, strain through a fine sieve to get rid of any seeds and leaves. Allow to cool for 15 mins.

Pour into a container and freeze for 1 hr, then rake the top layer with a fork and put back in the freezer.

Repeat every hour for the next 4 hrs until the mix becomes a crystallised slush. Serve in glasses with a sprig of mint on top.


Recipe adapted from: Good Food

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