safe low FODMAP, fructose malabsorption desserts

Low FODMAP Fruit Sorbet

Everyone loves a fun summer tradition, like visiting the neighborhood ice cream shop and indulging in a banana split. Fructose malabsorption makes that summer pleasure impossible. It’s tough on TQ when friends go for ice cream and he can’t participate.  But, he is a good sport. He brings a bag of chips and goes along for the fun. Finding desserts that are low FODMAP and safe for fructose malabsorption is definitely a challenge. That’s why we were both excited when we found a low FODMAP fruit sorbet he could tolerate.

My low FODMAP fruit sorbet is quick to throw together and it’s easy to change the fruit to your preferences. TQ can eat strawberries, blueberries and raspberries (about a 1/2 cup is his serving size) without trouble. I’ve made a variety of sorbets using those fruits. TQ’s personal favorite is blueberry lemon, for instance. But strawberries in particular can be hard for some following a low FODMAP diet to tolerate, so consider starting with blueberries or raspberries, and start by eating a small serving.

 My basic low FODMAP sorbet formula:


1 cup of water

1 cup of powdered dextrose

2 pounds of fruit (We used frozen.)

Zest* and juice of one lemon (We like it tart, but you certainly use less.)

*Lemon zest is pictured on the left. It is the outer most layer of the peel. It is bright yellow, not white, which is bitter. I find a microplane is the easiest way to shave off just the zest.

Heat 1 cup of water with dextrose, in a saucepan.

Allow it to boil and dissolve the dextrose.

Drop the berries into a heavy duty blender. Add the lemon zest and juice. I use a Blendtec blender which is awesome! It will blend everything, seeds and all! Pour the water/dextrose mixture in with the berries

whole berries ready to be blended
low FODMAP, fructose malabsorption strawberry lemon sorbet ready to freeze

Slowly, give the mixture a few pulses.  I used the “whole juice” (or puree) setting to completely blend the mixture.

Once pureed, taste the sorbet; a smidge more lemon may be needed. Pour it into the ice cream machine (We love our Cuisinart!) and start it. The batch pictured was frozen in 15 minutes. A mixture made from fresh berries should be chilled in the refrigerator for at least 30 minutes before placing in the ice cream maker. For best results, follow your ice cream maker’s manual.

low FODMAP strawberry lemon sorbet frozen in ice cream machine

Last step

Transfer all of the yummy fruit goodness into freezer safe containers. Freeze the dessert until you are ready to serve. TQ can eat 2 small scoops safely, which measures about 1/4 cup or less. Fructose tolerance is different for everyone. Please start with a very small serving (1 Tablespoon) to make sure tummies stay happy. Finally, enjoy a taste of summer!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
refreshing strawberry/lemon sorbet

Low FODMAP Fruit Sorbet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Yield: 8 servings 1x



2 pounds of fruit; fresh or frozen

1 cup of powdered dextrose

1 cup water

Zest and juice of one lemon


Heat 1 cup of water and mix in the powdered dextrose

Bring mixture to a boil and allow the dextrose to fully dissolve into the water. 

Remove dextrose mixture from heat and let cool slightly. 

Pour fruit into a blender and cover with the dextrose mixture. Add the lemon zest and juice. 

Purée until smooth. 

Pour fruit mixture into an ice cream maker following the manufacturer’s instructions. 

When ice cream reaches desired consistency, transfer to freezer safe containers. 

  • Author: Karina K.
Recipe Card powered byTasty Recipes


  1. I used this recipe for peach sorbet. It came out amazing. Locked in the summer peach taste we love in our house. Thank you

  2. Thanks for posting this recipe. My teen son just received a dx if fructose malabsorption. He is willing to be diet compliant because one week of no sugars or fodmaps at all has turned his life around. He was formerly king of condiments, and most important to him were jellies and honey. As we are still waiting for him to be tested for sucrose, too, I don’t want to take any chances. I am glad I found a treat he can have!

    • Hi! I hope this works for him. Make sure you pick a fruit that agrees with him and you can change it up! I’ve done various berries and peach. Dextrose really is a saver for me and my son. You can make jelly with it! (And I make barbeque sauce).

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.