Irresistible Rhubarb Sorbet
A refreshing tart sorbet made with fresh rhubarb, sugar, and lemon juice, perfect for warm days and easy entertaining.
Ingrédients
Main Ingredients
- 5 cups rhubarb, chopped into 1/2-inch pieces Fresh rhubarb works best.
- 3/4 cup water Used to cook the rhubarb.
- 1 cup granulated sugar Can substitute with honey or agave syrup.
- 2 teaspoons lemon juice Enhances the tart flavor.
Instructions
Preparation
- Begin by washing and chopping the rhubarb into 1/2-inch pieces.
- In a large pot, combine the chopped rhubarb, water, and granulated sugar.
- Bring the mixture to a simmer over medium heat, stirring occasionally.
- Let it simmer for about 5 minutes until the rhubarb softens and breaks down.
- Remove from heat and let the mixture cool for about 15 minutes.
- Transfer the mixture to a food processor and blend until smooth.
- Pour the blended rhubarb mixture back into a bowl and refrigerate for several hours or overnight.
- Churn the chilled mixture in your ice cream maker according to the manufacturer's instructions for about 20-30 minutes.
- Scoop the sorbet into a freezer-safe container, pressing parchment paper onto the surface, and freeze for 3-4 hours.
- When ready to serve, let the sorbet soften at room temperature for a few minutes before scooping.
Notes
Store in an airtight container in the freezer and consume within 2 weeks for best flavor. To avoid ice crystals, press parchment paper on the surface when freezing.