Simple Low Fodmap Lemon Sorbet

This easy low dessert is simple to make and lovely on a hot day. Use either an ice-cream maker or simply freeze in a loaf tin.

Ingredients

• 2 cups sugar
• 1 ¾ cups water
• 2 cups lemon juice
• 1 tablespoon lemon zest

Method

Heat the sugar and water and boil for about 1 minute or until sugar dissolves.

Remove from heat and cool. Stir in the lemon juice and lemon zest and freeze in an ice-cream maker. When sorbet is frozen [it will be on the softer side] place in a storage container and freeze until ready to serve.

If you don’t have an ice-cream maker then transfer to a loaf tin and freeze for around 2 to 3 hours, stirring with a fork every half hour.