Description
Rhubarb sorbet is a refreshing summer treat that combines the tartness of fresh rhubarb with the sweetness of sugar and a hint of lemon. This icy dessert boasts a stunning pink hue and is incredibly easy to prepare, making it perfect for hot days or as an impressive addition to any gathering. With just a few simple ingredients, you can create a delightful frozen dish that will transport your taste buds back to sunny afternoons.
Ingredients
Scale
- 4 cups fresh rhubarb, chopped (approximately 1 pound)
- 1 cup granulated sugar
- 1 cup water
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Prepare the rhubarb: Rinse thoroughly and chop into 1-inch pieces.
- Cook the rhubarb: In a medium saucepan over medium heat, combine chopped rhubarb, sugar, and water. Stir occasionally until the rhubarb softens (about 10-15 minutes).
- Blend the mixture: Allow it to cool slightly, then transfer to a blender. Puree until smooth; strain if desired for a smoother texture.
- Add lemon juice: Stir in freshly squeezed lemon juice and adjust sugar to taste.
- Freeze the sorbet: Pour into an ice cream maker and churn according to manufacturer instructions until it reaches soft-serve consistency (20-30 minutes).
- Firm up: Transfer to an airtight container and freeze for at least two hours before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (approximately 115g)
- Calories: 110
- Sugar: 24g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg