Description
Strawberry Rhubarb Sorbet is a delightful summer treat that marries the sweetness of ripe strawberries with the tartness of fresh rhubarb. This vibrant, pink dessert is not only visually appealing but also incredibly easy to prepare. With just a few simple ingredients, you can create a refreshing sorbet that evokes childhood memories of warm days and family gatherings. Perfect for cooling off on hot afternoons, this sorbet is sure to impress at any summer gathering.
Ingredients
Scale
- 2 cups fresh strawberries, hulled
- 1 cup fresh rhubarb stalks, chopped
- 3/4 cup granulated sugar
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup filtered water
Instructions
- Wash the strawberries and rhubarb. Remove stems from strawberries and chop rhubarb into small pieces.
- In a saucepan over medium heat, combine chopped rhubarb, sugar, and water. Stir occasionally until the rhubarb is tender (about 10-15 minutes).
- While the rhubarb cooks, blend strawberries until smooth; add lemon juice for extra zing.
- Combine the cooled rhubarb mixture with blended strawberries and chill in the refrigerator for about an hour.
- Pour mixture into an ice cream maker and churn according to manufacturer?s instructions until it reaches a soft-serve consistency (about 20-30 minutes). Alternatively, pour into a shallow container and freeze until solid.
- Serve scoops of your vibrant sorbet in bowls or cones; garnish with fresh mint if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 120
- Sugar: 25g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg