Description
A refreshing and tangy sorbet made from tender rhubarb, perfect for a warm day.
Ingredients
Scale
- 6 cups chopped rhubarb
- ¾ cup water
- 1 ½ cups granulated sugar
- ½ cup lemon juice
Instructions
- Clean the rhubarb, remove any leafy pieces from the top, and chop off about an inch from the lower stem. Chop the rhubarb into ½” chunks.
- Add the rhubarb, water, sugar, and lemon juice to a saucepan and cook over medium heat until the rhubarb is tender, about 10-15 minutes.
- Stir occasionally until the rhubarb pieces are soft and break apart easily.
- Transfer the mixture to a sealed container and refrigerate overnight, or place the rhubarb bowl into a bowl of ice water and stir to cool quickly.
- Once fully chilled, blend the mixture until completely smooth using a high-speed blender or immersion blender.
- Pass through a fine mesh sieve to remove any fibrous pieces for a creamier texture, if desired.
- Add the blended mixture to a metal loaf pan or cake pan, cover with plastic wrap and then foil, and freeze for at least 8 hours (overnight is best).
- Once set, scoop and serve your delightful rhubarb sorbet to family and friends.
Notes
- Use tender stalks of rhubarb for the best flavor.
- Freshly squeezed lemon juice adds a fresh zing; bottled juice can be used in a pinch.
- The sugar can be adjusted to taste.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 30g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg