Ingredients for Rhubarb Sorbet 1993
- Fresh Rhubarb
- Granulated Sugar
- ½ cup water
- Fresh Lemon Juice
- Corn Syrup
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How to Make Rhubarb Sorbet 1993
- Cut 1 pound of fresh rhubarb into 1-inch pieces.
- Alternatively, use 1 pound of frozen rhubarb, thawed and well-drained.
- In a large, heavy-bottomed saucepan, combine 1 cup granulated sugar, ½ cup water, and ¼ cup fresh lemon juice.
- Stir over low heat until the sugar completely dissolves.
- Increase heat to medium-high and bring the mixture to a rolling boil.
- Add the prepared rhubarb to the saucepan.
- Reduce heat to a gentle simmer and cook for 10 minutes, or until the rhubarb is tender.
- Carefully transfer the rhubarb mixture to a food processor and puree until completely smooth.
- Stir in ¼ cup light corn syrup.
- Transfer the puree to a bowl, cover, and chill thoroughly in the refrigerator for at least 2 hours.
- Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions.
- Transfer the churned sorbet to an airtight container.
- Press plastic wrap directly onto the surface of the sorbet to prevent ice crystal formation.
- Cover the container with its lid and freeze for at least 10 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
241g
Fat
0g
Carbs
23g
