Rhubarb Sorbet 1993
Transport your taste buds back to 1993 with this elegant and refreshing Rhubarb Sorbet. Bursting with the tart yet subtly sweet flavor of fresh rhubarb, this easy-to-follow recipe combines just a handful of simple ingredients—rhubarb, sugar, water, lemon juice, and an optional splash of vodka—to create a silky, perfectly balanced frozen treat. The vodka not only enhances the texture but also ensures your sorbet remains scoopable straight from the freezer. With only 15 minutes of prep time and a few hours of chilling, this vibrant pink sorbet is a stunning dessert that's perfect for summer gatherings or a light, palate-cleansing finish to any meal. Garnish with fresh fruit or a sprig of mint for an effortlessly sophisticated presentation that’s as delightful to look at as it is to eat. Keywords: Rhubarb Sorbet, frozen dessert, summer recipes, easy sorbet recipe, homemade sorbet, fruity sorbet, rhubarb desserts.
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Recipe Information
Ingredients
- 500 grams Fresh rhubarb stalks
- 150 grams Granulated sugar
- 250 milliliters Water
- 2 tablespoons Lemon juice
- 1 tablespoon Optional: vodka
Instructions
Rinse and trim the rhubarb stalks, discarding any leaves. Chop the stalks into small, even-sized pieces (about 1/2 inch each).
In a medium saucepan, combine the chopped rhubarb, granulated sugar, and water. Bring to a boil over medium heat, stirring occasionally to ensure the sugar dissolves.
Reduce the heat to low and simmer for about 15 minutes, or until the rhubarb is soft and beginning to fall apart.
Remove the saucepan from the heat and allow the mixture to cool to room temperature.
Once cooled, use an immersion blender or transfer the mixture to a standard blender to puree until completely smooth.
Stir in the lemon juice (and optional vodka if using, to improve texture and prevent sorbet from freezing too hard).
Pour the rhubarb mixture through a fine-mesh sieve into a large bowl or container, pressing with a spoon to extract as much liquid as possible. Discard the solids left in the sieve.
Chill the strained mixture in the refrigerator for at least 2 hours, or until completely cold.
Pour the chilled 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 at least 2 hours to firm up further before serving.
Serve the rhubarb sorbet in bowls or cones, garnished with fresh fruit or mint leaves, if desired.
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 28 mg | 1% | |
| Total Carbohydrate | 174.8 g | 64% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 156.3 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 447 mg | 34% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 1471 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.
