Rhubarb Sorbet – a delicious recipe with water, sugar, corn syrup, Invert Sugar, nonfat milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Set up an ice bath in a large bowl.
2
Cut the rhubarb into small pieces and juice it in a juicer.
3
The fibers can clog the juicer, so you may need to clean it about halfway through this process.
4
Strain the juice and measure out 3 cups.
5
Pour the water into a saucepan and add the granulated sugar, corn syrup, invert sugar, and milk powder and whisk.
6
Bring to a boil over medium-high heat.
7
Transfer to a medium bowl, set into the ice bath, and mix thoroughly with an immersion blender.
8
Once this is cool, add the rhubarb juice and mix again with the immersion blender.
9
Freeze in an ice cream maker.
10
Pack into a plastic container and freeze for at least 2 hours before serving.
282
kcal
Calories
1
g
Fat
71
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 pounds (900g) very ripe rhubarb, 1 cup plus 2 tablespoons (270g) water, 1 1/4 cups plus 2 tablespoons (280g) granulated sugar, 2 tablespoons plus 1 teaspoon (51g) light corn syrup, and more.
Yes, Rhubarb Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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