1 small pineapple, peeled and cored

2 tablespoons fresh lemon juice

1 cup plus 2 tablespoons sugar $

Mint sprigs (optional)


Cut pineapple into 2-inch pieces. Place pineapple and lemon juice in a food processor; process until smooth. Add sugar; process 1 minute or until sugar dissolves.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm. Garnish with mint sprigs, if desired.


If you don't have an ice-cream freezer, use a covered metal bowl.

Freeze mixture 3 hours or until it is hard on the outside but slushy in the middle.

Remove it from the freezer, beat it with a whisk until smooth, and return to the freezer, covered, for 4 hours until firm.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Pineapple Sorbet
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