Recipe of the Week
Kiwi, Grape and Mint Sorbet!
Summer is here!
Perfect for Rachel Mason’s refreshing, low FODMAP sorbet that’s incredibly easy to make!
The key is to freeze the fruit for a minimum of 6 hours (ideally freeze for 24 hours) before making it. Or – if you’re like Rachel – specifically purchase ripe, low-FODMAP fruits when grocery shopping and freeze them as soon as you get home. That way, there’s always a supply of frozen fruit when the sorbet inspiration hits you!
2 frozen kiwi fruits
1 cup frozen seedless white grapes
Small handful fresh mint leaves
2 teaspoons maple syrup
1/2 teaspoon freshly grated ginger
1/2 cup water (or canned coconut milk)
Place all of the ingredients into a blender and blitz until smooth. Serve straight away or allow the sorbet to sit in the freezer for a couple of hours. Enjoy!
This vibrant sorbet is perfect for summer
About the author
Rachel Mason is a nutrition student who loves cooking, writing and photography. She spends much of her time reading the latest research about health, and considers good nutrition to be an essential part of holistic wellness. Her simple recipes focus on whole food, plant-based ingredients, and are often taste-tested by her 2 young nieces who love to help out in the kitchen.
In her spare time you’ll often find Rachel exploring new cafes or walking trails with friends and family, writing music with her bandmate, or curled up with a novel on the couch.