Rhubarb Sorbet
Ingredients
-
3 ½
cups
chopped fresh rhubarb
-
2 ½
cups
water
-
1 2/3
cups
sugar
-
¼
teaspoon
salt
-
2
teaspoons
orange zest
-
2
tablespoons
corn syrup
Instructions
- Combine chopped rhubarb, sugar, water, salt, and orange zest in a large saucepan.
- Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes until the rhubarb is tender.
- Let the mixture cool for about 10 minutes, then purée it in a blender or food processor until smooth.
- Strain the purée through a fine mesh strainer to remove the pulp.
- Stir in the corn syrup, cover, and refrigerate until chilled, preferably overnight.
- Process the chilled mixture in an ice cream maker according to the manufacturer's instructions.
- Transfer the sorbet to a container and freeze until firm.
Nutrition Facts (estimated)
Servings
4-6
Calories
150
Total fat
0g
Total carbohydrates
38g
Total protein
0g
Sodium
5mg
Cholesterol
0mg
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