Rhubarb Sorbet
Healthy rhubarb sorbet recipe with rose and lower in sugar, dairy free, gluten free and vegan. Although an ice cream maker is preferable, this can be made without.
Equipment
- Ice Cream Maker optional
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
To serve: Delicious served with dried rhubarb chips or tuile cookies for that crunch.
Storage: Keeps well in the freezer in an airtight container for up to 3 months.
Nutrition
Calories: 98kcalCarbohydrates: 25gProtein: 1gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 4mgPotassium: 240mgFiber: 2gSugar: 22gVitamin A: 85IUVitamin C: 7mgCalcium: 72mgIron: 0.2mg
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