Makes 2 cups. Prep time: 30 minutes plus 2 hours to freeze
- 1 cup halved strawberries
- 1 cup blueberries
- Juice of 1 lemon
- 1/3 cup maple syrup
- In a blender, add the strawberries, blueberries, lemon juice, and maple syrup. Blend until the mixture has a smooth and even texture.
- Pour the mixture into an ice cream maker and freeze the sorbet according to the manufacturer’s instructions. It takes about 25 minutes.
- Transfer the sorbet into an airtight, freezer-safe container and let freeze for at least 2 hours before serving.
Per serving (1/2 cup): Calories: 104, Carbohydrates: 26g, Fat: 0g, Protein: 1g, Fiber: 2g, Sodium: 5mg
Recipe kindly provided by Fit Fab FODMAP from the book The Low-FODMAP Diet for Beginners: A 7-Day Plan to Beat Bloat and Soothe Your Gut with Recipes for Fast IBS Relief