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Rhubarb Sorbet

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.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 6 people
Calories: 96 kcal
Course: Dessert
Cuisine: French , British

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

    Cup of Yum
  1. 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.
  2. 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.)
  3. 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.