For the wild strawberry and yuzu sorbet

1kg/2lb 4oz wild strawberries, hulled

60g/2½oz yuzu juice

150g/5½oz sugar

Serves - 4


For the wild strawberry and yuzu sorbet, place in the strawberries in a blender and blend until smooth. Pass through a sieve.

Place the sugar and 150ml/5½fl oz water in a sauce pan and boil until the sugar is dissolved and you have a syrup.

Add the strawberry purée and yuzu juice to the syrup. Place in an ice cream maker and churn following the manufacturer’s instructions until frozen.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Wild strawberries and yuzu sorbet