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Strawberry Granita in a clear glass footed dish with a silver spoon on a dark gray background

Low FODMAP Strawberry Granita

Our Low FODMAP Strawberry Granita and Lemon Granita might be the most refreshing desserts here. And you do not need an ice cream maker to create them. Granitas are basically shaved ice, this one richly flavored and colored with puréed strawberries.

Low FODMAP Serving Size Info: Makes about 1 quart (960 ml); serving size ½ cup (120 ml); 8 servings

Course: Dessert
Cuisine: American, Italian
Prep Time: 20 minutes
Cook Time: 0 minutes
Chilling Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes
Makes: 8 Servings
Calories: 94 kcal
Author: Dédé Wilson


  • 2- pounds (910 g) fresh strawberries, hulled and halved (or quartered if large)
  • 1/3 cup (65 g) sugar
  • 1 cup (240 ml) water
  • ½ teaspoon lemon juice


  1. First step is to make sure that you have a flat area in your freezer large enough to hold a 13-inch by 9-inch (33 cm by 23 cm) pan (or one of equivalent volume). I prefer metal for its ability to hold a chill well. Have the pan ready to use.
  2. Stir the strawberries and sugar together in a non-reactive bowl until combined and let sit for about 30 minutes or until juicy and sugar has dissolved.
  3. Scrape the berries and their juice into a blender carafe and add water and lemon juice. Blend until puréed, then strain through a fine-meshed strainer and discard seeds.
  4. Pour the strained strawberry mixture into your pan.
  5. Freeze for about 45 minutes, or until the edges are beginning to freeze. Use a fork to draw the frozen parts towards the center, in effect, combining the frozen with the slushy and liquid portions. Freeze for 30 minutes more, and again, stir and fluff with a fork, drawing the more frozen edges in towards the center. You are aiming to create even, fluffy ice crystals.
  6. Check every 30 minutes, raking with a fork, until it is all frozen. The strawberry granita is ready to serve immediately or freeze for up to 24 hours in an airtight container. Re-rake and fluff with a fork before serving. Scoop the granita into chilled serving dishes and serve immediately.



FODMAP Information

Our recipes are based on Monash University and FODMAP Friendly science.

  • Lemon Juice: Monash University has lab tested lemon juice and it is low FODMAP in 1/2 cup (125 g) amounts.
  • Strawberries: This popular berry has been lab tested by both Monash University and FODMAP Friendly. Monash lab testing reports that no FODMAPs were detected in strawberries. They suggest 10 medium berries (150 g) as a serving. FODMAP Friendly gives strawberries a “pass” and pegs 10 medium berries at (140 g).
  • 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.

Nutrition Facts
Low FODMAP Strawberry Granita
Amount Per Serving
Calories 94 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 2mg0%
Carbohydrates 23g8%
Sugar 18g20%
Protein 1g2%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.