Description
This rhubarb sorbet is creamy, tangy and perfect for spring with just a few simple ingredients.
Ingredients
Scale
- 5 cups rhubarb, chopped into 1/2-inch pieces
- 3/4 cup water
- 1 cup granulated sugar
- 2 teaspoons lemon juice
Instructions
- Wash and chop the rhubarb into 1/2-inch pieces
- Place all ingredients in a pot and stir to combine
- Bring to a simmer and cook for 5 minutes until soft
- Let mixture cool for 15 minutes
- Blend until smooth
- Chill for several hours or overnight
- Churn in ice cream maker and freeze
Notes
- Chill mixture completely before churning
- Blend thoroughly for smooth texture
- Adjust lemon juice for extra tang
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 28
- Sodium: 5
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 1
- Cholesterol: 0