Rhubarb Sorbet

Category,

The addition of brown sugar gives this sorbet a caramel-like flavor that is fantastic!

Yields16 Servings
 5 cups Sliced Rhubarb (about 1 1/4 pounds)
 1 qt Water
 ½ cup Sugar
 ½ cup Brown Sugar (not brownulated)
 1 tbsp Fresh Lemon Juice
1

Combine rhubarb and water in a large saucepan. Bring to a boil; cook 10 Minutes. Remove from heat; strain mixture through a sieve into a bowl, pressing rhubarb with the back of a spoon to remove as much liquid as possible. Discard rhubarb. Add granulated sugar, brown sugar, and juice; stir until sugars dissolve. Cover and chill.

2

Pour mixture into an ice-cream maker; freeze according to manufacturer's instructions. Or follow our directions above regarding freezing and reblending. Cover and freeze 4 hours or until firm. Remove sorbet from freezer 10 minutes before serving.

Category,

Ingredients

 5 cups Sliced Rhubarb (about 1 1/4 pounds)
 1 qt Water
 ½ cup Sugar
 ½ cup Brown Sugar (not brownulated)
 1 tbsp Fresh Lemon Juice

Directions

1

Combine rhubarb and water in a large saucepan. Bring to a boil; cook 10 Minutes. Remove from heat; strain mixture through a sieve into a bowl, pressing rhubarb with the back of a spoon to remove as much liquid as possible. Discard rhubarb. Add granulated sugar, brown sugar, and juice; stir until sugars dissolve. Cover and chill.

2

Pour mixture into an ice-cream maker; freeze according to manufacturer's instructions. Or follow our directions above regarding freezing and reblending. Cover and freeze 4 hours or until firm. Remove sorbet from freezer 10 minutes before serving.

Rhubarb Sorbet

Leave a Reply

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

The reCAPTCHA verification period has expired. Please reload the page.

Email me when available We will inform you when the product arrives in stock. Please leave your valid email address below.