Zutaten für Rhubarb Sorbet
- 4 cups chopped rhubarb
- 1/2 cup water
- Granulated Sugar
- Brown Sugar
- Fresh Lemon Juice
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Zubereitung von Rhubarb Sorbet
- Combine 4 cups chopped rhubarb, 1 cup sugar, and 1/2 cup water in a saucepan.
- Bring the mixture to a boil over medium heat, stirring frequently, until the rhubarb is completely softened (about 8-10 minutes).
- Remove from heat and let the mixture cool completely.
- Once cooled, blend the mixture until completely smooth using an immersion blender or regular blender.
- Strain the mixture through a fine-mesh sieve to remove any solids for a smoother sorbet. (Optional)
- Pour the rhubarb puree into a shallow container and freeze for at least 4 hours, or until partially frozen.
- Transfer the partially frozen mixture to an ice cream maker and churn according to the manufacturer's instructions (typically 20-30 minutes).
- Once churned, transfer the sorbet to an airtight container and freeze for at least 2 hours to allow it to harden completely.
- Serve and enjoy your homemade Rhubarb Sorbet!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
106g
Fat
0g
Carbs
9g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy 5 Ingredients Or Less Desserts Fruit Easy Dinner Party Kosher Low Fat Frozen Desserts Freezer Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low In Something Equipment Small Appliance Number Of Servings
