Name: 24 Hour Yoghurt
Prep time: 10 min
Cook time: 1440 min
Total time: 1450 min
Yield: 2
Ingredients: 8 cups coconut milk or dairy milk; 2 tbs honey; Yoghurt starter culture

Meal Type: Desserts, Ice cream
Diet Type: Phase 2 Reintroduce, Dairy free, Egg free, Gluten free, Grain free, Low Fermentation, Low FODMAP, Phase 1 Semi Restricted, SSFG: Green, The SIBO Diet: Calm, Vegan, Vegetarian
Cooking Time: Under 4 hours

Prep: 5 mins

Cook: 4 hrs

Yields: 6 serving

This light, luscious lemon sorbet recipe is perfect for hot summer days when you want something to cool you down on your SIBO diet. Plus it's completely free from dairy, sugar and gluten. Why not pair it with our lemon tart for an extra lemony zing, or on top of our SIBO friendly pancakes for a dairy free ice cream alternative.

This lemon sorbet recipe is from our SIBO Frozen Desserts Cookbook, which features 50 sensational frozen dessert recipes that are suitable for all stages of your SIBO diet. Enjoy ice creams, granitas, sorbets, ice cream cookie sandwiches and more. It contains recipes suitable for the SIBO Bi Phasic Diet, SIBO Specific Food Guide, Low FODMAP Diet, Low Fermentation Eating and The SIBO Diet Protocol by Rebecca Coomes.

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Metric

Ingredients

¾ cup freshly squeezed lemon juice (3-4 lemons)
1¼ cup water
1 cup almond, coconut, hemp or rice milk
Zest from 1 lemon
Equal or stevia, to taste
2-4 tbs coconut cream (from a can)

Method

Place the lemon juice, water, milk, lemon zest and Equal or stevia in a large jug and mix to combine.
Pour the mixture into ice cube trays with the smallest cubes you can find. Place in the freezer for 4 hours or until frozen.
Place frozen cubes in a food processor or blender and blitz until the ice cubes are completely broken up. Add in the coconut cream, 1 tablespoon at a time, blitzing between each addition and scraping down the sides until the sorbet reaches a scoopable consistency. Divide between 6 bowls and enjoy immediately.

Note

The lemon sorbet is best served on the day it is made. If you have leftovers, place scoops into a freezer-safe airtight container. When serving leftover scoops, remove from the freezer 5-10 minutes before serving so they can soften. Please note, the texture won’t be as smooth as it was on the day it was made.

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