This Strawberry Rhubarb Sorbet Recipe is simple, easy and tasty. This is a fruity and refreshing treat to enjoy in summer on hot days!
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Strawberry Rhubard Sorbet Recipe
This magnificent Strawberry Rhubarb Sorbet Recipe is wonderfully easy and fun to make, while also being a delightful treat for the summer months! It’s refreshing and tasty, meaning that it can be a perfect dessert for a hot day in the sun.
The process to make this sorbet is simple and not much complicated. You should try this recipe at home. To refresh your mind from all tensions and sleepiness, this sorbet is perfect. The refreshing taste of strawberry and the coldness of its ice is enough to make your day refreshing and happy. So, let’s get started.
If you liked this recipe of ours, then also try our other recipes which include Peach Sorbet Recipe, Oat Milk Ice Cream Recipe, and Meyer Lemon Ice Cream Recipe.
Strawberry Rhubarb Sorbet
Strawberry Rhubarb Sorbet is a cold and fruity frozen treat made from rhubarbs and strawberries. The refreshing sweet taste of strawberries make this sorbet special. It is very simple to make it. All it requires is 5 basic ingredients. You can make it in 10 minutes if you have all the ingredients. Simply follow the steps below.
6-8
servings10
minutes45
minutes + cooling time200
kcalIngredients
2 cups water, divided
5 stalk rhubarbs, coarsely chopped
¾ cup coarsely chopped fresh or frozen strawberries
2 cups sugar
2 tbsp freshly squeezed lemon juice
Method
First things first, pour one cup of the water into a small, non-reactive saucepan. Make sure to use an aluminum or stainless-steel pan, rather than one made from copper or cast iron – the acid in this recipe will react with those metals, giving the ice cream an odd, unpleasant taste.
Bring the water in the pan to a simmer over low heat, and then add the rhubarb. Gently cook the rhubarb until it is tender and starting to gently fall apart within the water – this should take between ten and twelve minutes.
If the mixture starts to dry out, feel free to add a little more water. We’d recommend adding a quarter of a cup of water at a time, as it’s a manageable amount and decreases the chances of you putting too much water in your mixture.Pour the cooked rhubarb into a blender and add the strawberries. Puree thoroughly, making sure that no lumps remain.
Measure out two and a quarter cup of the strawberry and rhubarb puree. If you don’t quite have enough, then add a little water to get to that volume: it’s unlikely that you’ll need very much water at all.
Pour the mixture into a shallow bowl, and then put it in the fridge until it is completely chilled. This should take one to two hours.
While the puree is cooking, bring the final cup of water and the sugar to a boil over high heat, making sure to stir to dissolve the sugar. This is a basic syrup and is a very handy skill to have for a number of dessert recipes.
Remove the syrup from the heat and pour it into a shallow bowl. Then, place it in the fridge to chill thoroughly, which should take about an hour. Be careful when moving it around, as it’s very sticky and messy when spilled.
When the puree and syrup are chilled, combine them and add lemon juice. Then, pour the whole mixture into an ice cream maker and process in accordance with the manufacturer’s instructions.
After the processing, transfer the Strawberry Rhubarb Sorbet Recipe mixture to an airtight freezer container – we’d recommend using a rubber spatula for this, as the sugary mixture won’t stick to it.
Cover the container with the lid and freeze until the sorbet is firm – this should take about four hours.
