Description
Rhubarb sorbet is a refreshing summer delight that perfectly balances tart and sweet flavors. With its vibrant pink hue and silky smooth texture, this homemade treat evokes nostalgic memories of garden-fresh rhubarb. Easy to prepare and versatile, this sorbet is the ideal dessert for warm afternoons or special gatherings, impressing family and friends with every scoop.
Ingredients
Scale
- 4 cups fresh rhubarb stalks, chopped
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Wash and chop rhubarb into one-inch pieces.
- In a medium saucepan, combine chopped rhubarb, sugar, and water; cook over medium heat until it simmers (about 10 minutes) and rhubarb becomes mushy.
- Remove from heat; let cool slightly before transferring to a blender. Add lemon juice and blend until smooth.
- Chill the pureed mixture in the refrigerator for at least two hours.
- Pour into an ice cream maker and churn according to instructions. If you don’t have one, pour into a shallow dish and freeze, stirring every thirty minutes until frozen but scoopable.
- Serve in bowls or cones, garnished with mint leaves or fresh fruit if desired.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 25g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: <1g
- Cholesterol: 0mg