Rhubarb Sorbet
Bright, tangy, and irresistibly refreshing, this homemade rhubarb sorbet is the ultimate summer treat! Made with just five simple ingredients, including fresh rhubarb stalks, a touch of lemon juice for zesty flavor, and optional corn syrup for an ultra-smooth texture, this recipe captures the natural tartness of rhubarb in every icy spoonful. The sorbet-making process is straightforward, from simmering the rhubarb into a soft, velvety puree to churning it into a luscious, pastel-pink treat. Not only is this dessert dairy-free and vegan, but it also strikes the perfect balance between sweet and tart, making it an elegant palate cleanser or a light after-dinner indulgence. Serve chilled and scoop up compliments with this easy yet gourmet dessert. Perfect for rhubarb lovers and sorbet enthusiasts alike!
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Recipe Information
Ingredients
- 500 grams Rhubarb stalks
- 150 grams Granulated sugar
- 250 milliliters Water
- 1 tablespoon Lemon juice
- 1 tablespoon Corn syrup (optional, for smoother texture)
Instructions
Wash the rhubarb stalks thoroughly and chop them into small pieces, roughly 2-3 cm each.
In a medium saucepan, combine the chopped rhubarb, granulated sugar, and water. Place it over medium heat and stir until the sugar dissolves.
Bring the mixture to a simmer and cook for about 15-20 minutes, or until the rhubarb is very soft and breaks down easily when stirred.
Remove the saucepan from the heat and let the mixture cool for about 10 minutes.
Transfer the cooked rhubarb mixture to a blender or use an immersion blender to puree it until completely smooth.
Stir in the lemon juice and corn syrup (if using) to the rhubarb puree. Taste the mixture and adjust the sweetness to your liking, if necessary.
Strain the puree through a fine-mesh sieve into a bowl to remove any fibrous bits for a smoother texture.
Cover the bowl and refrigerate the mixture for at least 2 hours, or until fully chilled.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a sorbet consistency.
Transfer the sorbet to an airtight container and freeze for 2-4 hours to firm it up before serving.
Scoop and enjoy your homemade rhubarb sorbet!
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.0 g | 1% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 29 mg | 1% | |
| Total Carbohydrate | 188.5 g | 69% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 170.7 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 1456 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
