Rhubarb Sorbet

An easy, egg-free rhubarb sorbet with a hint of lemon and ginger. A little tangy, clean, and fresh, but not too sweet.

1
Prep Time:
25 mins
Cook Time:
10 mins
Additional Time:
9 hrs
Total Time:
9 hrs 35 mins
Servings:
8
Yield:
2 pints

Ingredients

  • 1 pound chopped fresh rhubarb

  • 2 cups water

  • 1 cup white sugar

  • 2 teaspoons finely grated fresh lemon zest

  • ¼ teaspoon finely chopped fresh ginger

  • 1 pinch salt

Directions

  1. Combine rhubarb, water, sugar, lemon zest, ginger, and a heavy pinch of salt in an uncovered, medium, heavy-based saucepan; bring to a boil.

  2. Reduce heat, cover, and simmer, stirring occasionally, until rhubarb begins to disintegrate, 5 to 7 minutes. Remove from the heat and set aside to cool to room temperature, at least 30 minutes.

  3. Pour cooled liquid into a blender and process until thoroughly pureed. Transfer to a container, cover, and place in the refrigerator to chill, at least 4 hours. Then transfer the chilled mixture to the freezer for 30 minutes.

  4. Pour mixture into the blender and blend until color is consistent throughout, about 1 minute.

  5. Pour mixture into an ice cream maker and churn according to manufacturer's instructions for sorbet, 10 to 15 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Nutrition Facts (per serving)

109 Calories
0g Fat
28g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 109
% Daily Value *
Total Fat 0g 0%
Sodium 24mg 1%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 4%
Total Sugars 26g
Protein 1g
Vitamin C 5mg 26%
Calcium 52mg 4%
Iron 0mg 1%
Potassium 166mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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