Rhubarb Sorbet

Updated on January 13, 2022

Total Time:

9 hrs 35 mins

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• 1 pound chopped fresh rhubarb

• 2 cups water

• 1 cup white sugar

• 2 teaspoons finely grated fresh lemon zest

• ¼ teaspoon finely chopped fresh ginger

• 1 pinch salt

1. Combine rhubarb, water, sugar, lemon zest, ginger, and a heavy pinch of salt in an uncovered, medium, heavy-based saucepan; bring to a boil.

2. Reduce heat, cover, and simmer, stirring occasionally, until rhubarb begins to disintegrate, 5 to 7 minutes. Remove from the heat and set aside to cool to room temperature, at least 30 minutes.

3. Pour cooled liquid into a blender and process until thoroughly pureed. Transfer to a container, cover, and place in the refrigerator to chill, at least 4 hours. Then transfer the chilled mixture to the freezer for 30 minutes.

4. Pour mixture into the blender and blend until color is consistent throughout, about 1 minute.

5. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions for sorbet, 10 to 15 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

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Nutrition Facts (per serving)

109Calories0g Fat28g Carbs1g Protein

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Nutrition FactsServings Per Recipe8Calories109% Daily Value *Total Fat0g0%Sodium24mg1%Total Carbohydrate28g10%Dietary Fiber1g4%Total Sugars26gProtein1gVitamin C5mg26%Calcium52mg4%Iron0mg1%Potassium166mg4%

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