2 cups water

1/2 cup sugar

2 slices lime zest (3 inch)

3 tablespoons lime juice

5 1/2 cups strawberries


In a saucepan over medium heat combine first 3 ingredients (water to zest) and bring to a boil, stirring to dissolve sugar.

Reduce heat and simmer 5 minutes. Remove from heat and let cool 5 minutes. Discard zest and stir in lime juice.

Puree 1 cup of the syrup with 3 1/2 cups of strawberries in food processor or blender.

Stir mixture into remaining syrup.

Pour mixture through a sieve into a medium bowl and discard solids. Cover and refrigerate for 2 hours or overnight.

Transfer mixture to ice cream maker and process following manufacturer's directions and then transfer sorbet to freezer container and freeze until firm (2-6 hours).

To serve, slice remaining strawberries and scoop sorbet into 8 dessert dishes and top with sliced strawberries.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Strawberry and Lime Sorbet
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