IBS CURO

Low FODMAP Recipes - Pineapple Sorbet


Ingredients

1 small pineapple, peeled and cored

2 tablespoons fresh lemon juice

1 cup plus 2 tablespoons sugar $

Mint sprigs (optional)

Preparation method

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.

Note:

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.


Cooking Light

APRIL 2003

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