Serves: 10
Prep: 10 minutes Cook: 160 minutesDitch 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!
| ingredients |
|---|
|
420ml water |
|
2 cups caster sugar |
|
400ml freshly squeezed lemon juice |
|
100ml freshly squeezed lime juice |
|
Zest of 1 lemon |
|
Zest of 1 lime |
|
1 tsp lemon myrtle leaf ground |
Place the water and sugar in a medium saucepan and stir over medium heat until the sugar has dissolved. Allow to cool completely.
Stir in the juices and zest of both lemon and lime, as well as lemon myrtle until combined.
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.
| 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 |
