Ingredients


100g golden caster sugar

200ml boiling water

20g pack fresh mint, plus some small sprigs, to serve

750g blueberries

4 tbsp liquid glucose

juice of 2 lemons

small sprigs of fresh mint, to serve


Serves - 6









Method


Make a syrup by stirring the sugar with the boiling water until dissolved, then steep the mint sprigs in it until cool, about 15 mins. Discard the mint.

Cook the blueberries in the syrup with the glucose for about 5 mins until the fruit is soft.

Whizz in a food processor, then strain into a bowl through a sieve (not nylon), rubbing with the back of a ladle or spoon to remove the pips. Stir in the lemon juice and cool.

Freeze in an ice-cream machine according to manufacturer's instructions until it becomes a thick slush, then scoop into a freezer container and freeze.

Or pour into a shallow freezer container and beat 3 or 4 times as it freezes. Before serving, allow to thaw and soften for about 10 mins, then serve with sprigs of fresh mint.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Blueberry & mint sorbet  -- Low FODMAP Recipe and Gluten Free Recipe #lowfodmaprecipe #glutenfreerecipe #lowfodmap #glutenfree