RHUBARB SORBET
Provided by Bryan Webb
Categories Food Processor Ice Cream Machine Dessert Valentine's Day Low Sodium Frozen Dessert Summer Vegan Rhubarb Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 1/2 cups
Number Of Ingredients 5
Steps:
- Combine sugar, water and lemon juice in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Add rhubarb. Simmer until rhubarb is tender , about 10 minutes. Transfer mixture to processor 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. Keep frozen.)
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Ngato Mahlaela
[email protected]I made this sorbet with frozen rhubarb, and it turned out great! The sorbet was smooth and creamy, with a beautiful pink color. I will definitely be making this again.
Caro Luna
[email protected]This sorbet was delicious! I love the tartness of the rhubarb. It was the perfect way to cool down on a hot summer day.
Hamodi Nash724
[email protected]This sorbet was a bit too sweet for my taste, but I still enjoyed it. I think I'll try reducing the amount of sugar next time.
Faith January
[email protected]This sorbet was easy to make and turned out great! I used fresh rhubarb, and it worked perfectly. The sorbet was tart and refreshing, with a beautiful pink color. I will definitely be making this again.
Andrew N
[email protected]I made this sorbet with frozen rhubarb, and it turned out great! The sorbet was smooth and creamy, with a beautiful pink color. I will definitely be making this again.
Henry Ssebakadde
[email protected]This sorbet was delicious! I love the tartness of the rhubarb. It was the perfect way to cool down on a hot summer day.
Tordymations
[email protected]This sorbet was a bit too sweet for my taste, but I still enjoyed it. I think I'll try reducing the amount of sugar next time.
Emily Bertelsen
[email protected]This sorbet was easy to make and turned out great! I used fresh rhubarb, and it worked perfectly. The sorbet was tart and refreshing, with a beautiful pink color. I will definitely be making this again.
Hasnain Abbas
[email protected]I made this sorbet with frozen rhubarb, and it turned out great! The sorbet was smooth and creamy, with a beautiful pink color. I will definitely be making this again.
Savannah Martin
[email protected]This sorbet was delicious! I love the combination of rhubarb and ginger. It was the perfect dessert to end a summer meal.
Victor Mingo
[email protected]I followed the recipe exactly, but my sorbet turned out icy. I'm not sure what I did wrong.
Official Deathwish
[email protected]This sorbet was a bit too tart for my taste, but my husband loved it. He said it was the perfect balance of tart and sweet.
Fazalulrahman Saqib
[email protected]I made this sorbet for a party, and it was a huge hit! Everyone loved the unique flavor and the creamy texture. I'll definitely be making it again for my next gathering.
Munawar Khan
[email protected]This sorbet was easy to make and turned out great! I used frozen rhubarb, and it worked perfectly. The sorbet was tart and refreshing, with a beautiful pink color. I will definitely be making this again.
Sakeela Iqlas
[email protected]I've never been a big fan of rhubarb, but this sorbet changed my mind. The flavors were so well-balanced, and the texture was amazing. It was the perfect dessert to end a summer meal.
Kyle Dewa
[email protected]This rhubarb sorbet was a delightful treat! The tartness of the rhubarb balanced perfectly with the sweetness of the sugar, and the texture was smooth and creamy. I loved the vibrant pink color, too. It was a refreshing and delicious way to cool down