Lemon Myrtle Sorbet

Lemon myrtle sorbet
Serves: 10
Prep: 10 minutes
Cook: 160 minutes

Ditch the store bought sorbet, and try our low FODMAP sorbet using the native Australian lemon myrtle. For those who don't have access to lemon myrtle, see our suggestions for other flavours in the hints section! This refreshing dessert is a perfect summers treat! 

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420ml water

420 g 14.2 oz

2 cups caster sugar

450 g 15.9 oz

400ml freshly squeezed lemon juice

400 g 13.5 oz

100ml freshly squeezed lime juice

100 g 3.4 oz

Zest of 1 lemon

Zest of 1 lime

1 tsp lemon myrtle leaf ground


  1. Place the water and sugar in a medium saucepan and stir over medium heat until the sugar has dissolved. Allow to cool completely. 

  2. Stir in the juices and zest of both lemon and lime, as well as lemon myrtle until combined. 

  3. Pour mix into a freezer box or large plastic container and place into the freezer. After 1.5 hrs, either use electric beaters, a fork or a whisk to break up mixture. Repeat once every hour for 4 hours to break up the ice crystals. Stop mixing when firm but still easy to scoop.


  • Step 1 can be done ahead of time, store the syrup in the fridge until you are ready to make the sorbet
  • For those who don't have access to lemon myrtle, try using another flavour. Some of our favourites include lavender, or kaffir lime leaves
  • If you have an ice cream maker, at step 3, churn according to manufacturers instructions
  • Store in the freezer in an air tight container for up to one month
Nutrition Information (per serve)
Energy 559 Kj / 134 cal
Protein 0.20g
Carbohydrates 32.80g
Sugar 32.80g
Total Fat 0.08g
Saturated Fat 0.00g
Fibre 1.10g
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