When I first learned to make icy desserts based on frozen fruit, I absolutely loved them and made them all the time. All you needed to do was freeze some banana and then blend it up with whatever other frozen fruits you liked. Too easy! But then FODMAPs became a thing I had to avoid and, while bananas were still on the menu, a lot of the other fruits I used to blend it with stopped being available. There was one option though that still worked well… rockmelon, or cantaloupe as it’s otherwise known. And that’s what led to this Rockmelon, Mint and Banana Sorbet.
Making this frozen fruit sorbet is super easy
All you need to do is:
- chop up the banana and rockmelon into pieces,
- freeze them in plastic containers,
- blend the frozen fruit in a food processor,
- add some mint and a dash of milk (of your choice),
- blend until smooth. Done.
It’s also an excellent ‘ice cream’ choice for anyone who can’t eat dairy because you can choose which milk to use in the sorbet based on your own personal preferences and tolerances. I use unsweetened almond milk in this recipe, but I’ve previously used rice milk with great success.
I don’t recommend using coconut milk from a can though, because the high fat content doesn’t work so well when being added to the frozen fruit – it makes lumps of coconut fat which isn’t very nice. But anything else should be fine because the amount you use is pretty small so it won’t affect the flavour.
Serving the sorbet
This sorbet is best served immediately after making, but you can freeze it again for a short time. Don’t leave it in the freezer forever though because the fruit does start to oxidise and it slowly goes brown – just like a cut banana does. But it’s definitely good for a week or too.
So grab some banana and rockmelon and get started.
Note: If you’re not a fan of rockmelon/cantaloupe, you might want to try this Chocolate Coconut Banana Sorbet instead.
This low FODMAP sorbet is super easy to make. Just freeze the banana and rockmelon, blend in a food processor with mint and milk, and you’re basically done.
- 350g chopped frozen firm banana
- 350g chopped frozen rockmelon (cantaloupe)
- 2 tbsp fresh mint leaves, finely shredded
- About 1/3 cup unsweetened almond milk
- In a food processor fitted with a chopping blade, process the frozen banana, rockmelon and mint leaves until the mixture is crumbly. Add the milk 1 tbsp at a time, continuing to process, until the sorbet becomes smooth.
- Serve immediately or store in the freezer for later.
- This recipe is suitable for a low FODMAP diet, provided that the recommended serving size for this recipe is not exceeded.
- This recipe is naturally gluten-free and dairy-free, and can be made nut-free by changing the milk. However, if you have an allergy to any of these items, or have coeliac disease, please check the labels on any purchased ingredients to ensure they are safe for your requirements.
- You will need to prepare the fruit the day before you want to make the sorbet so they have time to freeze.
- Almond milk is low FODMAP, but you could also use lactose-free milk, soy protein milk or hemp milk, depending on your personal food tolerances.
- While slightly overripe bananas will make this recipe sweeter and smoother (because they’re easier to blend), ripe and spotty bananas are high in fructans when you eat 50g or more. So it’s best to use slightly firm bananas, before they get spotty, unless you have a good tolerance for fructans.
Low FODMAP Portion
- Serving Size: 1/4 of the recipe, although if you’re quite sensitive to fructose, it’s best to have no more than 1/6 of the recipe