Rhubarb Sorbet Recipe includes a touch of cinnamon to give it the best
Make this sorbet when the rhubarb is in season, (nice and pink).
The colour of this sorbet will turn out to be fabulous.
(If you are not happy with the color of your rhubarb, check the link below). ;)
This recipe will make an awesome rhubarb dessert idea! ... even for those people who claim they don't care for rhubarb.
If you prefer, you can make this recipe for sorbet without the cinnamon.
1 pound rhubarb, chopped into 1" pieces
1 cup extra fine sugar
1 1/4 cups water
2 tsp. cinnamon
juice of 1 lemon
In a pan, combine all the above listed ingredients and bring the mixture to a boil.
Cover, and allow mixture to simmer until the rhubarb is tender (about 8 minutes). Be sure to stir often to avoid sticking and burning.
Allow the mixture to cool slightly, and then transfer the rhubarb mixture to a food processor or a blender.
Process just until the mixture combined but still has texture.
Churn mixture in an ice cream maker, according to the manufacturer's instructions, until mixture is frozen.
Transfer to a freezer-safe container and immediately cover the surface of the sorbet with waxed paper or foil.
Freeze the sorbet overnight.
Remove the sorbet from the freezer about 10 - 15 minutes before serving to allow the sorbet to soften slightly.
ENJOY this rhubarb recipe for dessert, or a mid-summer evening snack!
While using a specifically designed Ice Cream or Sorbet Maker is perhaps easier, you can still make frozen rhubarb treats at home without one. Follow the link below to find out how:
GO to How to Make Sorbet WITHOUT an Ice Cream Maker
Here below are Ice Cream and Sorbet Makers and Ice Cream Recipe Books that are available for online purchase at *Amazon.com.
Click on the images for more detailed product information and customer product reviews.
I love my model of Ice Cream Maker, it's the third, below, the Cuisinart, Pure Indulgence model.
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