Ingredients
Units
Scale
- 4 cups chopped rhubarb
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon grated orange zest
- 1 tablespoon grated fresh ginger
- 1 tablespoon fresh lemon juice
Instructions
- In a medium saucepan, combine the chopped rhubarb, sugar, and water. Stir well and bring to a simmer over medium heat.
- Cook the mixture for about 15-20 minutes, stirring occasionally until the rhubarb breaks down and becomes soft.
- Remove the saucepan from heat and stir in the grated orange zest, grated ginger, and fresh lemon juice. Mix thoroughly.
- Allow the mixture to cool to room temperature before straining to remove solids using a fine mesh strainer.
- Chill the strained liquid in the refrigerator for at least an hour until cold.
- Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the sorbet to a container and freeze until firm, about 120 minutes or more.
Notes
Chill the mixture well for a smoother texture. You can also replace rhubarb with strawberries or blackberries for different flavors.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 29g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg