Strawberry Rhubarb Sorbet
This strawberry rhubarb sorbet is intensely flavored, silky smooth and refreshing. With only a few ingredients, this naturally dairy-free vibrant treat comes together quickly and easily!
Print
Pin
Servings: 8
Calories: 187kcal
Ingredients
- 2 lbs rhubarb, leaves removed, washed and chopped into 1/2" pieces
- 1 lb strawberries, washed and hulled
- 1 ½ cups granulated sugar
- 1 tbsp lemon juice
- ¼ tsp salt
Instructions
- Combine all of the ingredients in a medium sized pot over medium heat. Bring to a simmer, stirring frequently to prevent burning. Cook just until the rhubarb softens, about 5 minutes.
- Remove from heat and purée in a blender or with an immersion blender. If using a blender, do so in batches so the mixture doesn't overflow and burn you.
- At this point, you can either strain the purée by pressing it through a fine mesh sieve to remove any remaining fibers, or you can refrigerate it it straight away in a sealed container. If your rhubarb is older and fibrous, or if you don't want the odd streak of unblended fruit, then straining is for you. Otherwise, straining isn't necessary.
- Chill the purée for 2-3 hours, or until cold. Pour into the ice cream maker and churn according to the manufacturer's instructions. Transfer it to a 9"x5" loaf pan and freeze until firm and scoopable, about 3 hours. To serve, dip an ice cream scoop into a cup of very hot water, wipe dry and then scoop. Store in a sealed container in the freezer away from the door for up to 2 weeks.
Nutrition Info:
Calories: 187kcal | Carbohydrates: 47g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 78mg | Potassium: 413mg | Fiber: 3g | Sugar: 41g | Vitamin A: 122IU | Vitamin C: 43mg | Calcium: 107mg | Iron: 1mg
Notes:
Sorbet can be made without an ice cream maker. It will be just as delicious, but not as light in texture.
Did you make this recipe?Tag @crumbs.and.caramel on Instagram!