Ingredients for Strawberry Rhubarb Sorbet
- 1 pound rhubarb stalks
- 1 cup water
- 1 cup granulated sugar
- Fresh Strawberries
- Fresh Lemon Juice
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How to Make Strawberry Rhubarb Sorbet
- Wash 1 pound of rhubarb stalks and trim the stem and leaf ends.
- Cut rhubarb into 1/2-inch pieces.
- In a medium saucepan, combine the rhubarb pieces, 1 cup of water, and 1 cup of granulated sugar.
- Bring the mixture to a rolling boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 5-7 minutes, or until the rhubarb is tender and cooked through. Stir occasionally.
- Remove from heat and let cool completely to room temperature.
- Slice 1 pound of fresh strawberries. In a blender or food processor, puree the strawberries with the cooled rhubarb mixture and the juice of 1 lemon until completely smooth.
- Strain the mixture through a fine-mesh sieve to remove any seeds or fibers (optional).
- Chill the mixture thoroughly in the refrigerator for at least 2 hours.
- Churn the chilled mixture in your ice cream maker according to the manufacturer's instructions. This usually takes 20-30 minutes.
- Once churned, transfer the sorbet to an airtight container and freeze for at least 2-3 hours to allow it to harden further before scooping and serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
667g
Fat
1g
Carbs
62g
