Rhubarb-Strawberry-Ginger Sorbet – a delicious recipe with rhubarb, granulated sugar, water, ginger, fresh strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the chopped rhubarb, sugar, water, and ginger in a small pot and bring to a boil. Let simmer, stirring occasionally, for 10 minutes, or until the rhubarb fibers have softened and melted into near-liquid state. Remove from the heat, let cool, then cover and refrigerate until chilled.
2
Combine chilled rhubarb-ginger mixture and the chopped strawberries in a blender and blend until smooth. Transfer mixture to a bowl and stir in the Prosecco.
3
Pour this blended mixture into a pre-chilled ice cream machine bowl and churn according to the ice cream maker directions (generally let it churn 20 to 25 minutes). Cover and transfer to the freezer and let it firm up for about 3 hours (less for a softer consistency). It can be kept in the freezer for a few days if covered well; let it warm up some before scooping.
156
kcal
Calories
40
g
Carbs
1
g
Protein
CarbsProtein
* 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 cups coarsely chopped rhubarb, 2/3 cup granulated sugar, 2/3 cup water, 1 tablespoon freshly grated ginger, and more.
Yes, Rhubarb-Strawberry-Ginger 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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