Looking for a recipe for how to make plain Rhubarb Sorbet?
Monica, a visitor to Rhubarb-Central.com, shared this recipe for making a sweet tart sorbet dessert using fresh or frozen rhubarb.
You can make this amazing sorbet using fresh OR frozen rhubarb -- so you can make it all year long!
Includes lemon juice for extra-refreshing flavour!
Thank you Monica for sharing your recipe success with other visitors to Rhubarb-Central.com!
1 cup plus 2 tbsp. granulated sugar (or a bit less)
1 cup water
3 tbsp. fresh lemon juice
1 pound fresh or frozen rhubarb, thawed, drained and cut into 1" pieces
2 tbsp. light corn syrup
Combine sugar, water and lemon juice in heavy large saucepan.
Stir over low heat until sugar dissolves.
Increase heat and bring to boil.
Simmer until rhubarb is tender, about 10 minutes.
Transfer mixture to a food processor or a blender and puree until smooth.
Stir in corn syrup.
Refrigerate mixture until cold, about 1 hour.
Transfer rhubarb mixture to ice cream maker and process according to the manufacturer's instructions. Freeze.
Can be prepared 3 days ahead.
Bon Appétit !
Makes about 4 1/2 cups of delicious rhubarb sorbet!
Don't have an Ice Cream Maker?
Here (below) are additional resources that can be purchased through *Amazon for all your ice-cream making endeavours.
Click on the images for additional product information and customer reviews.
*Note - the item at the top right (above for Mobile version) is for Vegan Diets.
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