Low FODMAP Papaya Lime Sorbet
For a sorbet, our Low FODMAP Papaya Lime Sorbet is actually very creamy in texture thanks to the rich creamy texture of ripe papaya itself. Did you know that papaya is a no FODMAP food? That is what inspired us to make this sweet sorbet, with a hint of lime. You do need an ice cream maker.
Low FODMAP Serving Size Info: Makes about 1 quart (960 ml); serving size 1/2 cup (120 ml); 8 servings
Ingredients:
- 2- pounds (910 g) ripe papaya flesh,
- Heaping ½ cup (99 g) sugar
- ¼ cup (60 ml) water
- 3 tablespoons freshly squeezed lime juice
Preparation:
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Scrape papaya into blender carafe and add sugar, water and lime juice and blend until smooth. Transfer to storage container and refrigerate 6 hours, or overnight. Pour into ice cream maker and follow manufacturer's instructions.
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Freeze in airtight container and eat preferably within 4 days.
Notes:
Tips
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
- Lime Juice: Monash University has lab tested lime juice and it is low FODMAP in 1 cup (250 g) amounts (double that of lemon juice, as an interesting fact).
- Papaya: Monash University has lab tested ripe papaya and it contains no FODMAPs.
- Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.