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Rhubarb Sorbet
Rhubarb Sorbet
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
575 minutes
Homemade rhubarb sorbet combines garden-fresh rhubarb with zesty lemon and ginger for a tangy, refreshing treat.
Ingredients:
  • 1 pound chopped fresh rhubarb
  • 2 cups water
  • 2 teaspoons finely grated fresh lemon zest
  • 0.25 teaspoon finely chopped fresh ginger
  • 1 pinch salt
Instructions:
  • In a medium heavy-based saucepan, mix together rhubarb, water, sugar, lemon zest, ginger, and a generous pinch of salt; bring to a boil without covering.
  • Simmer the rhubarb until it starts to disintegrate, stirring occasionally, for 5 to 7 minutes. Set aside off the heat to cool to room temperature for at least 30 minutes.
  • Blend the cooled liquid until smooth, then chill in the refrigerator for at least 4 hours. Afterward, transfer to the freezer for 30 minutes to further cool.
  • Blend the mixture in the blender for about 1 minute until the color is even.
  • Churn the mixture in an ice cream maker following the sorbet setting in the manufacturer's instructions for 10 to 15 minutes. Once ready, transfer to an airtight container and freeze until firm, approximately 4 hours.

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