Rhubarb Star Anise Sorbet Recipes

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RHUBARB SORBET



Rhubarb Sorbet image

An easy, egg-free rhubarb sorbet with a hint of lemon and ginger. A little tangy, clean, and fresh, but not too sweet.

Provided by Mac

Categories     Sorbet

Time 9h35m

Yield 8

Number Of Ingredients 6

1 pound chopped fresh rhubarb
2 cups water
1 cup white sugar
2 teaspoons finely grated fresh lemon zest
¼ teaspoon finely chopped fresh ginger
1 pinch salt

Steps:

  • Combine rhubarb, water, sugar, lemon zest, ginger, and a heavy pinch of salt in an uncovered, medium, heavy-based saucepan; bring to a boil.
  • Reduce heat, cover, and simmer, stirring occasionally, until rhubarb begins to disintegrate, 5 to 7 minutes. Remove from the heat and set aside to cool to room temperature, at least 30 minutes.
  • Pour cooled liquid into a blender and process until thoroughly pureed. Transfer to a container, cover, and place in the refrigerator to chill, at least 4 hours. Then transfer the chilled mixture to the freezer for 30 minutes.
  • Pour mixture into the blender and blend until color is consistent throughout, about 1 minute.
  • Pour mixture into an ice cream maker and churn according to manufacturer's instructions for sorbet, 10 to 15 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Nutrition Facts : Calories 108.9 calories, Carbohydrate 27.7 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.5 g, Sodium 23.5 mg, Sugar 25.6 g

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