Rhubarb Sorbet
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5
4 reviews
Excellent
Rhubarb Sorbet
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Healthy recipe for Rhubarb Sorbet with rose (dairy free, gluten free and vegan). Although an ice cream maker is preferable, this can be made without.
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Ingredients
- 500 g (13oz) rhubarb sliced (skins left on)
- 125 g (4½oz / ⅔ cup) sugar
- 80 ml (3fl oz/ ⅓ cup) water
- 2 tablespoon rose syrup or 1 teaspoon rosewater
Instructions
- In a saucepan, bring the rhubarb, water, sugar and rose syrup to a boil for about 10 minutes, covered. Leave to cool then purée in a food processor or mix with a stick blender.
- Churn in an ice cream maker or sorbetière for about 10-15 minutes, following manufacturer’s instructions. (If you don't have an ice cream maker, then transfer to a container with a lid and freeze for 30 minutes a time, taking out and breaking up the ice crystals every 30 mins with a spoon over the next 2 hours until you have a homemade sorbet or granita.)
- Transfer to a sturdy container and freeze for at least 2 hours.
Notes
- Delicious served with dried rhubarb chips, tuile cookies or rose macarons or rhubarb & poppy macarons (recipes in my books).
- NUTRITIONAL INFORMATION: 96 Calories per portion; 19g carbohydrates; 0 fat; 0 protein. Dairy free.
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Overall Rating
5
4 reviews
Excellent
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