Low FODMAP Strawberry Sorbet Recipe

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This smooth and icy sorbet bursts with ripe strawberry flavor and just a touch of lemony tang. Sweetened with natural maple syrup, it’s free from high-FODMAP sugars, dairy, or additives. It’s the ideal frozen treat for those needing digestive comfort while still craving something cool and satisfying.

Ingredients Needed

• 2 cups strawberries, hulled and halved: fresh or frozen; naturally low FODMAP up to 65g per serving
• Juice of 1 lemon: adds brightness and helps balance sweetness
• ⅓ cup natural maple syrup: a FODMAP-safe sweetener with rich flavor

How To Make Low FODMAP Sorbet

Blend the Base
In a blender, combine strawberries, lemon juice, and maple syrup. Blend until very smooth.

Churn the Sorbet
Pour the blended mixture into your ice cream maker. Follow the machine’s instructions (about 25 minutes for most machines like the Cuisinart).

Freeze to Firm
Transfer the churned sorbet into a freezer-safe container. Cover and freeze for at least 2 hours, or until firm enough to scoop.

Serve
Scoop and enjoy! Serve plain or with a sprig of mint for a refreshing touch.

Recipe Tips

• Use ripe strawberries for the sweetest, most flavorful result
• Taste before freezing—adjust sweetness or lemon juice if needed
• No ice cream maker? Pour into a shallow dish, freeze, and scrape with a fork every hour for granita-style texture
• Use real maple syrup—not pancake syrup which may contain high-FODMAP ingredients
• Add-ins like mint or basil can be blended in for a twist

How to Store & Reheat

Room Temperature: Not recommended—melts quickly
Freezer: Store in a sealed container for up to 2 weeks. Let sit at room temp for 5–10 minutes before scooping if too firm

Nutrition Facts (per serving, 4 servings)

• Calories: ~90
• Sodium: 0 mg
• Protein: 0.5 g
• Fat: 0 g
• Carbs: 22 g
• Fibre: 1.5 g
• Sugar: 19 g

FAQs

Q: Are strawberries low FODMAP?
Yes—up to 65g (about 5 medium strawberries) per serving is considered low FODMAP.

Q: Can I use frozen strawberries?
Absolutely—just thaw slightly before blending if your blender struggles with frozen fruit.

Q: Can I substitute maple syrup?
Stick with pure maple syrup for low FODMAP safety. Honey and agave are not recommended.

Q: Can I make it without an ice cream maker?
Yes—freeze the blended mixture in a shallow dish and stir or scrape every hour until it firms up.

Q: Is this sorbet dairy-free?
Yes—it’s completely dairy-free, lactose-free, and vegan.

Try More Recipes:

• Low FODMAP Pumpkin Bread
• Low FODMAP Pot Roast
• Low FODMAP Marinara Sauce